I make fudge every Christmas because, well, we all love it and I love giving it away. This year has been particularly busy AND as a result, I got this post out late, but you can make this fudge any time of year.

I wanted to find a way to streamline the the kitchen duties for making the fudge without giving up the yummy taste! With the help of Cook’s Illustrated, I modified a recipe they had tried out (15-minute Fudge) and came up with a winner both in taste and time-saving techniques.

I got the process down to 12 minutes, so here’s my take on it. Try out this 12-minute Christmas Fudge and see if you don’t agree. It’s truly fudgelicious!

What you’ll need:
- 12 ounces of semi-sweet chocolate, chopped up (see notes below)
- 2 ounces of unsweetened chocolate, finely chopped
- 1/2 teaspoon baking soda
- 1/8 teaspoon of salt
- 1 14 oz. can of sweetened condensed milk
- 1 tablespoon of vanilla extract
- 1 cup of walnuts, chopped

What to do:

1. Gather your ingredients (1 minute)
2. Line a 8-inch square pan with heavy duty foil and spray with non-fat cooking spray (or any cooking spray). (2 minutes)
3. Mix the chocolate with the baking soda and salt and put into a medium heatproof bowl or pot. Stir in the condensed milk. (3 minutes)
4. Put mixture in another pot with 2 cups of simmering water – use it like a dutch oven – and stir chocolate mixture until melted. (3 minutes)
5. Remove from heat and stir for another minute and then gently fold in the chopped walnuts (2 minutes)
6. Transfer fudge to your prepared pan and spread out evenly. Put the fudge in the fridge for a couple of hours before cutting up and giving it away. (1 minute)

Total prep time is 12 minutes! See the notes below to see how I cut time without cutting flavor!

I’m no photographer by any stretch of the imagination, but I have fun with my iPhone taking pics along the way to show you how easy it is to make this fudge! Top photo credit goes to NutsOnLine.com. Many thanks!

Chocolate pieces ready to be melted.

Add in the condensed milk and melt away.

Look how pretty that melted chocolate looks. Rich and creamy.

Add the nuts! Yum!

Christmas Fudge ready to be cut and devoured!

Notes:

1. Instead of buying the big bars of chocolate that you would need to chop up, buy sweetened and unsweetened chocolate chips. They melt faster and there’s no fussy mess to clean up after chopping chocolate.
2. Buy chopped walnuts instead of whole walnuts. Saves a minute or two and it adds up!
3. Don’t have vanilla extract handy? You can use hazelnut or almond extract instead. Adds a subtly different flavor to the fudge.
4. Use macadamia nuts instead of walnuts if you like.

It’s hard to go wrong with this fudge. Just don’t over cook it. It only takes a minute or two to melt it over simmering water. Enjoy!

For more great ideas for small bites, visit my site, Easy Appetizer Recipes.

My husband loves to cook and bake. It’s relaxing for him. Yesterday, a friend of ours gave us a bag of very ripe Hachiya persimmons* and he whipped up an old fashioned favorite of our families – Persimmon Cookies. Our house smelled like Christmas. And it reminded me of my Grandma, one of the greatest cooks ever. She was always baking us cookies, cakes, and treats. Her house always smelled like cinnamon. I love that.

The flavors that blend with the rich, ripe pulp of persimmons are fabulous. I’d love to thank the person that invented these cookies. They are not too sweet tasting – instead, your mouth is busy watering over the flavors of cinnamon, nutmeg and cloves.  I asked my son what he thought of these holiday treats after devouring a few and he said with a mouthful, “reminds me of pumpkin pie.” His favorite! And that’s an apt comparison as the spices used in this cookie recipe are the similar to what you use in making a pumpkin pie.

Not difficult to concoct, Hubby, made this simple recipe and baked these delectable beauties in no time. This is the time of year to buy persimmons, so find the ripest ones you can and go crazy. Believe me, they will be gone in an instant.

What you’ll need for Persimmon Cookies:
(printable recipe)
- 1/2 cup of shortening
- 3/4 cup of sugar
- 1 egg
- 1 cup of persimmon pulp (depending on size, 2 large or 4-5 small very ripe persimmons)
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of cloves
- 1/2 teaspoon of nutmeg
- 1 cup of chopped walnuts
- 1 cup of raisins

What to do:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, soda, salt and spices.
3. In a separate bowl, cream the shortening with the sugar using a hand mixer or electric mixer. Next, beat in the egg and persimmon pulp.  Slowly beat in the flour mixture until everything is combined. Last, stir in the nuts and raisins by hand.
4. Drop by rounded spoonfuls onto prepared baking sheets. The beauty of this cookie dough is you can drop the spoonfuls close together as they do not spread that much.
5. Depending on the temperature of your oven, Bake for approximately 10-12 minutes – longer if you have a slower oven. It’s best to pull them out when they start to show a little brown edge. Let the cookies cool on the baking sheets for five minutes and then remove them to a wire rack to cool completely.

This wonderful recipe makes about 36 cookies. Enjoy!

A couple of notes:
If you don’t have cinnamon, cloves and nutmeg and don’t feel like running to the store for them, you can use 2 teaspoons of pumpkin spice instead. Also, the original recipe called for 1 cup of sugar which I found to be a little too sweet for my taste, so I reduced the amount of sugar to 3/4 cup and found that the spices did the rest. I didn’t feel I missed out in the sweetness department. Persimmons are already naturally sweet when they are at their ripest.

*More on Persimmons
A somewhat misunderstood fruit, their are several types of persimmons. In the midwest, persimmons are a small, walnut-sized hard little fruit that are not ripe until they fall off the tree. This is the variety known as Diospyros virginiana and are indigenous to America. It was one of the first fruits described by pioneering groups and early explorers. But today, this highly-coveted, wild, sweet fruit is rarely seen west of eastern Kansas!

However, for Californians, all is not lost as there are two types of persimmons that are grown commercially. One is Fuyu  – and can be eaten like an apple and the other is better for baking – the kind used in this recipe – called Hachiya. Both the Fuyu and Hachiya persimmons are from the species Diospyros kaki and were originally introduced from Japan. Hachiya persimmons are also a common fruit tree found in many backyards in northern California. If you can’t find persimmons in your local grocery store, try an Asian market or your local Farmers’ Market. Or grow your own tree! For more really great information on how to pick the right kind of persimmon, check out this article on MetroActive’s website.

Persimmons for persimmon cookies on Easy Appetizer blog

For more interesting simple and easy recipes for appetizers, holiday treats and more, you can also visit Easy Appetizer Recipes.

What you’ll need:
- English muffins
- Pizza sauce
- Black olives
- Green onions
- Red or green pepper
- Cheese sticks or slices

What to do for this fun Halloween snack:

1. Heat the oven to 350º F. For each pizza mummy, spread a tablespoon of your favorite pizza sauce onto half of an English muffin, toasted. You can substitute the English muffin with a Sandwich Thin. Or use whole wheat versions of both for an even healthier pizza.
2. Cut, olives in slices and place them on the English muffin for eyes. Then add round cut green onions to the middle of the olive and add bits of red or green pepper for the pupils. How cute is that??
3. Lay strips of cheese – either pull apart a cheese stick or cut strips – across the muffin for the mummy’s wrappings. Refer to the photo for placement.
4. Bake for around 10 minutes or until the cheese is melted and the muffin is toasted on the edges. Serve ‘em up!

Enjoy!

Photo courtesy of FamilyFun.com. Thanks!

Every Mom’s nightmare – Sugary Halloween Overload for the little ones. Here’s a favorite that has less sugar but still just as fun to eat. Kids LOVE these Candy Corn Balls for Halloween! And they love helping you make them too. If you’re having a houseful of goblins, witches, princesses and super heroes over this Halloween – try making these ahead of time to have on hand. Enjoy!

What you’ll need:
- 12 cups of popped corn
- 1 1/2 cups of candy corn
- 3/4 cup of brown sugar
- 3/4 cup of corn syrup
- 6 Tbsp. of butter
- 1/2 tsp. of salt

What to do:

1. In a large bowl, mix together the popped corn and the candy corn. Make sure the bowl is large enough to mix everything.
2. Fill a medium size bowl with ice water and get out your favorite cookie sheet or a piece of wax paper.
3. In a 4-quart pot, mix together the brown sugar, corn syrup, butter and salt and bring to a simmer over medium-high heat. Stir constantly until the syrup mixture begins to boil. Finish boiling when a candy thermometer reads 275 degrees. Carefully – so you don’t burn yourself – pour the mixture over the popcorn and stir to coat evenly, the popcorn and the candy. Allow it to cool slightly.
4. Quickly dip your hands into the ice water and then shape the popcorn mixture into 3-inch balls. Place on the cookie sheet or wax paper and let the Candy Corn Balls cool completely. Finally, wrap those beautiful Halloween treats in plastic and keep them ready for your party or gathering.

This fun Halloween snack makes 18 – 24 Candy Corn Balls. Boo-licious!

Photo courtesy of FamilyFun.com. Thank you!

Halloween snack mixes are not only fun to make, but kids AND adults love them. My son is in Boy Scouts and he needed to make an awesome Halloween treat for his patrol. This is the one we chose. Try it and see if you don’t agree it’s Hallolicious….

What you’ll need:
•    Cooking spray
•    3 tablespoons of vegetable oil
•    1/3 cup of popcorn kernels
•    3 tablespoons of  butter or butter-tasting margarine
•    1 teaspoon of vanilla extract
•    6 cups  of (12-ounces) mini marshmallows
•    6 fun-size caramel peanut chocolate bars  – similar to Snickers, cut them into 1/4-inch pieces
•    3 large chocolate chip cookies, crumbled
•    1/3 cup of chopped almonds, salted
•    1/2 cup of orange and black chocolate candies – like M n Ms

What to do:

First, spray the inside of your largest mixing bowl with the cooking spray and lightly spray a baking sheet. Set aside for later.

Next, heat the oil in a popcorn popper or a large pan and pop the corn. Once popped, place the popcorn in the bowl you sprayed earlier.

Meanwhile, in a medium saucepan, heat the butter over low heat and add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes.

Now you have a beautiful, melted mixture to pour over the popcorn. Spray a spatula with the cooking spray and use it to stir the popcorn until it is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry and harden for an hour.

Finally, break the hardened mixture into 2-inch pieces and store airtight in a plastic container.

Serve it as Halloween treats wrapped in plastic, or serve it in a bowl at a party. It’ll be gone before you know it. Enjoy!

Thanks to the Food Network for the great idea and the photo!

There are so many great places on the Internet to find good recipes. I have a long list of places that I check out frequently. One of my favorites is the Food Network. They have such timely and delicious recipes and they always inspire me to try new things. And now that the weather is getting cooler (finally – here in Northern CA), it is more conducive to stay inside and bake or cook.

Make this simple recipe for Parmesan Cheese Sticks. They are absolutely yummy and go perfectly with a hot cup of Zippy Tomato Soup. Plus, they work beautifully if you are serving an array of appetizers at a cocktail party. Easy to eat, and really easy to make.

What you’ll need:
(Printable recipe)
- 1 (17.3-ounce) package frozen puff pastry sheets, thawed
- 1 cup freshly grated Parmesan
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 cup butter, melted

What to do:
1. Preheat your oven to 400 degrees F. and lightly grease a baking sheet.

2. On a lightly floured surface, carefully unfold the pastry sheets. Cut each sheet into 13 strips, approximately 3/4 by 10-inches each.

3. In a shallow dish or bowl, combine the cheese, basil, and garlic.

4. Brush the pastry strips with the melted butter and roll each one in the cheese mixture, lightly coating each side.

5. Gently twist the pastry strips and place them on a prepared baking sheet (you can either use parchment paper or lightly spray with cooking spray).

6. Bake the Parmesan Cheese Sticks for about 12 minutes. Remove and cool on wire racks.

A  note: I am in love with the flavor that fresh Rosemary adds to recipes, so I used that instead of the basil. Use the amount that sounds good to you. I used a little less than a teaspoon as the Rosemary that grows in my backyard is pretty potent.  Enjoy!

*Thanks to the Food Network for the gorgeous photo of the cheese sticks and the idea for the recipe!

How cute are these? And so simple to make. Having a Halloween gathering? Just make these a little ahead of time and scare your guests into eating them! This toothsome Halloween treat is loved by kids and grown-ups. Here’s how this simple appetizer will wow everyone that sees them:

What you’ll need:
- apples
- slivered almonds

What to do:
1. First, quarter and core an apple.

2. Then, cut a wedge from the skin side of each quarter and press slivered almonds in place for teeth.

Tip: If you’re not going to serve them right away, baste the apples with orange juice to keep them from browning.

How easy is that????

And with dressing up comes the time to have Halloween parties. How much fun is it to have your kids and their parents come over and watch the ghouls and goblins parade up and down your street? And when the kids get tired, they can come back and refuel with something delicious like Halloween Snack Mix. SUPER easy to make and it’ll disappear before your eyes. Just watch!

What you’ll need:
- 10 cups of popcorn (popped)
- 1 package of peanut butter chips
- 1 cup of chocolate chips
- 1 cup of candy corn
- add some pretzel sticks (optional)

What to do:
Here’s how easy it is, your jaw will drop when you realize all you have to do is:

1. Combine all the ingredients in a bowl and mix together.

That’s it, how easy is that???? Have fun and be safe!

SERIOUSLY! How cute is this Black Bean Kitty Dip for Halloween? I just couldn’t resist adding this to my collection of easy appetizers. I truly believe this creative and darling idea for a festive Halloween treat will make any vegetable-hater a convert. 

The peeps at Family Fun really have it goin’ on. I just love this idea. And don’t stop with a kitty cat, why not make a witch or a scary pumpkin? – all arranged with delicious veggies and healthy chips.

If you are sick and tired of the same old sugar-loaded treats to serve on Halloween night for the spooks and goblins that you invite into your home for some eats, then do something like this Black Bean Kitty Dip.

What you’ll need:
(Printable Recipe)
- Black Bean Dip (buy it or make it)
- Assorted vegetables see the list below but don’t limit yourself, use whatever veggies you think will make your creation the best.
- Celery
- Cherry tomatoes
- Broccoli
- Bell pepper
- Carrots
- Green beans
- Mushrooms
- Olives
- Squash
- Zucchini

What to do:
1. Take the vegetables you’ve chosen and arrange them into the shape of a scary kitty or some other scary Halloween creature.  Serve with the black bean dip (or dip of your choice.) Have fun!

2. Take a picture of it first before it’s devoured. It’s your masterpiece!

Visit this Halloween Treats page for more goodies to serve up on All Hallow’s Eve…

* Many thanks for the adorable photo at the top of this post from the Family Fun website.

Halloween is just around the corner, and I’m on the hunt for some fun recipes to make. Chocolate Pumpkin Brownies fits that bill completely.

And even though I am a big fan of packaged brownie mixes, this recipe just sounded so good with the aromatic and flavorful ingredients like cinnamon and nutmeg.

Obviously, this is not an appetizer recipe, but this blog IS about food that comes in small packages! So, thank you Martha Stewart, once again, for another over-the-top great brownie recipe that I grudgingly found too good to not try. 

What I like about this piece of deliciousness is the addition of cayenne pepper. Spiced up chocolate has always been a big winner for me. And it’s not too spicy, just enough of a kick that you take a bite and a couple of seconds later you think, “Hmmm. That’s good! What IS that flavor?” Try it. My kid loves these too. P.S. Don’t be intimidated by the length of the list of ingredients. It’s still easy to make.

What you’ll need:

Isn't this mixer pretty? Try this KitchenAid KSM150PSER Artisan Series 5-Quart Mixer. Comes in different colors too. Just click on the photo.

(Printable recipe)
- 8 tablespoons (1 stick) of unsalted butter, plus a little more for the pan
- 6 ounces of bittersweet chocolate, chopped
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1 3/4 cups of sugar
- 4 large eggs
- 1 Tablespoon of pure vanilla extract
- 1 1/4 cups of solid-packed pumpkin
- 1/4 cup of vegetable oil
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of chopped hazelnuts or other nuts

What to do for Chocolate Pumpkin Brownies
1. Preheat your oven to 350 degrees F. Then, butter a 9-inch square baking pan or dish. Line the bottom of the pan with parchment paper and butter the lining.

2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water and stir the mixture occasionally until smooth.

3. Whisk together the flour, baking powder, cayenne, and salt in a large bowl and set aside. Put the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Then beat in the flour mixture.

4. Divide the batter between two medium bowls (about 2 cups per bowl). Stir the chocolate mixture into one bowl. In the other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of the chocolate batter to prepared pan while smoothing the top with a rubber spatula. Top with half of the pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so the batters don’t set.

5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.

6. Bake until the brownies are set, 40 to 45 minutes. Take the brownies out of the oven an let cool in the pan on a wire rack. Cut into 16 squares.

This delicious simple recipe for Chocolate Pumpkin Brownies makes 16 servings.

* Photo courtesy of Martha Stewart website. Thanks!