Happy New Year’s Eve Day everyone!
While I was home over Christmas Charissa and I discussed our goals for 2012. I have never been one to make New Year’s resolutions because they never seem to last very long; but I do like to think about what I plan on accomplishing in the year to come. My main goal is to volunteer more and simply get involved with the community. Graduation has really started to creep up on me and it’s time to gain some experience! I also think that helping out with programs such as the Backpack Food Program will help get me excited about entering the workforce and making a difference!
“According to the USDA, over 16 million children lived in food insecure households in 2010.” Personally I would expect to find these statistics for a country such as Africa where money and food are limited; but these 16 million children are actually located in America. I can’t imagine growing up not knowing when I will be able to eat again. Take a moment and think of the worries the parents of these households must feel. I was fortunate enough to grow up knowing that food was available whenever I became hungry so I can only imagine the stress and pain those families must feel every day.
Facts such as these really motivate me to lend a helping hand whenever possible and I hope they do you as well! If we all help out locally we can really make a difference nationwide.
Now onto this evenings festivities… Whether you are hosting a NYE party or attending a friend’s party, half the fun is providing delicious goodies! This year you can introduce your guests to a vegan-friendly fudge that is sure to please.
Creamy Chocolate Fudge
- ¼ cup Earth Balance Butter
- ¼ cup Sugar Free Maple Syrup
- 1 Tbs. Unsweetened Cocoa Powder
- ¼ cup French Vanilla Soy Creamer
- 3 cups Powdered Sugar
- ½ cup Vegan Chocolate Chips
- ¼ tsp. Salt
- 1 tsp. Maple Emulsion
Melt the butter in a saucepan over medium-low heat then add the maple syrup, creamer, and cocoa powder. Stir well until combined then slowly sift in 1 cup of the powdered sugar. Once all of the clumps have disappeared add the chocolate chips and stir continuously until melted. Lower the heat and slowly sift in the remaining 2 cups of powdered sugar. Try to get rid of all the clumps of powdered sugar then add the salt and maple emulsion. Once combined turn of the heat and allow to cool slightly in the pan (stirring vigorously every few minutes.) Spray a shallow dish with nonstick spray and pour the chocolate in. Place the dish into the freezer until set then transfer to the refrigerator.
Again I apologize for the lack of pictures, the next recipe will have double the amount to make up for it! I made this recipe over Christmas and it was definitely a hit!
*BONUS RECIPE* 🙂
PB Fudge Cookies
If you feel like being adventurous this fudge goes very well with the Maple PB Cookies. Once it has chilled take equal parts cookie dough and fudge and roll them together, leaving a slightly marbleized look. It works best if you mix each cookie individually rather than just throwing the dough into the fudge or visa versa. These cookies take slightly less time to bake than the Maple Peanut Butter cookies so be sure to keep an eye on them. The result is a chewy cookie that will disappear as soon as they reach the serving dish!
I hope you all have a fun and safe NYE!