Trisha Yearwood‘s love for the Christmas holidays is unparalleled. She loves to continue traditions begun by her parents Jack and Gwen. Yearwood also loves to add new traditions with husband Garth Brooks she hopes will be continued by his daughters August, Taylor, and Allie. The country superstar is a big fan of food traditions that weave their way into this most celebratory time of year. One of these is the addition of sweet treats that the clan looks forward to each holiday season. A family favorite is Milk and Cookies Fudge, a perfect Christmas Eve thank you to Santa.
Trisha Yearwood loves to develop new recipes
In an interview with CMT, Yearwood claimed that she truly enjoyed developing new recipes for her latest book Trisha’s Kitchen: Easy Comfort Food for Friends & Family.
“There are things in here that we are already making all the time. And obviously, since there were five years between books, there are things I’ve been making for the last five years,” she explained.
“Coming up with new things that are not new is hard,” she said. “A lot of these things will have a twist on things that I grew up on. I want people to make the food. I don’t want it to just be on a shelf, and that’s a pretty book that you never cook out of – I want you to make the stuff that’s in it.”
Milk and Cookies Fudge is a Perfect Thank you to Santa
Trisha developed this delightfully easy recipe as a way to combine two of her favorite decadent desserts, fudge and chocolate chip cookies.
She also said that the addition of sweetened, condensed milk gives you the taste of having milk with the cookies included in the sweet treat.
The ingredients for this recipe include store bought chocolate chip cookie dough, a can of sweetened condensed milk, white chocolate chips, cream cheese, kosher salt, one pound of confectioner’s sugar, and red and green sprinkles.
How to make Trisha Yearwood’s Christmas Eve Milk and Cookies Fudge
Preheat oven to 350 degrees. Line a baking sheet with parchment. Take cookie dough and form into small rounds. Place onto baking sheet and bake according to package directions. Allow to cool.
Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack.
Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang.
Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners’ sugar, stirring it in vigorously.
Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm.
Cut into 1-inch squares. Serve chilled or at room temperature.
Trisha’s Southern Kitchen airs Saturdays at noon EST on the Food Network.
The full recipe and video are available on the Food Network website.
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