Power Restored: A Return to Normalcy

Hello friends,

It has been roughly a week since Hurricane Sandy tore through the Northeast, and it took until this past Sunday for my apartment to regain power. My heart goes out to all those affected and still struggling through the aftermath. My thoughts and prayers are with you and I hope you stay safe and warm.

I have to say though, that as devastating as the storm was, it showed me how people can come together as a community to help one another in times of crisis. First, a manager at a local Stop and Shop allowed me to charge my phone so that I could call my parents and let them know I was okay. I know that doesn't sound like much, but it meant everything to me to let my family know I was safe.

Then, after attempting to hold out at my apartment for three days without power, my boyfriend and I drove back to his parents' house in North Jersey. We showed up to a house full of candles, a warm wood-burning stove, and a hot meal. Neighbors were invited over to warm up, have a bite to eat, and even get in on a surprisingly relaxing game of charades.

So thank you, to everyone who helped me and my loved ones during this past week. You all made me feel loved and it meant the world to me.

Getting the apartment back into a normal state is still taking some time though, so the most I can do is show you the super cool candy corn cookies I made before the storm and then couldn't share with you after losing power (grumble):

and then share this recipe for Oatmeal Chocolate Chip Cookie Bread, which also managed to get baked before the storm, and helped me and my boyfriend through many a cold, dreary morning with nothing else to eat.

Hopefully I will be back later this week with a fresh batch of warm, homemade goodies to share with you all.

Wishing everyone the best,

Jess

Oatmeal Chocolate Chip Cookie Bread  
Via HowSweetEats

1/4 cup butter, softened
1/3 cup brown sugar
1 egg
1 tbsp vanilla
1 3/4 cup flour
1 cup old fashioned oats
1 1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 cup buttermilk
3/4 cup chocolate chunks/chips



1. Preheat oven to 375 and grease a 9 by 5 inch loaf pan with butter or cooking spray. In a medium bowl whisk together flour, oats, baking soda, cinnamon and salt.
2. Cream the butter and brown sugar until light and fluffy, then beat in the egg and vanilla.
3. Stir in half of the flour mixture, then add the buttermilk. Stir until just combined. Add in rest of flour mixture and stir until well incorporated, being sure to scrap down the sides of the bowl as needed. Fold in chocolate chips.
4. Pour into prepared pan and bake at 375 for 35-45 minutes, or until a toothpick comes out clean.

Let cool in pan for 15 minutes before removing to wire rack to cool completely.

Scream Cheese Swirl Brownies

OoooOoooOooooOooooOooooo!!

That was my lame interpretation of a ghost, or something spooky anyway.

Friends, we are SO close to Halloween!

In honor of one of my favorite holidays (Thanksgiving is still the favorite: it is, after all, focused on food) I am sharing with you some wonderfully spooky sweet treats you can whip up to share with your ghosts and goblins, your fiends and friends.

Today we shall start with a super simple recipe for Cream Cheese Swirl Brownies. Seriously, these are so easy I am thinking about adapting it for every color scheme I could ever need in my life. Valentine's swirl brownies, Christmas Swirl Brownies...Because who ever says no to a brownie??

No one.

At least no one I know. College students aren't typically known for being picky eaters. Free food equals friends for life.

But back to brownies!

I've included a couple of step-by-step pictures to help you in case you get lost, but the wonderful thing about this recipe is that it is so forgiving. The brownie recipe is one-bowl-wonderful and as long as you swirl your knife randomly through the brownie batter and cream cheese, you're bound to end up with a beautiful marble effect.

See? Nothing to it but to do it.

Mmmm...spooky and scrumptious.

I'll be back at the beginning of next week with a recipe that is slightly more involved, but will result in some adorably festive candy corn cookies.

See you then!

P.S. This last photo is from Instagram :O Finally getting the hang of it! 

Scream Cheese Swirl Brownies

Via Baked Perfection

1/2 cup butter, melted
1 cup sugar
1 tsp vanilla
1/4 cup cocoa powder
pinch of salt
1 tbsp warm water
1 tsp vinegar
2 egg, beaten
3/4 cup flour

8 oz cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp vanilla
orange food coloring (red and yellow)

1. Preheat the oven to 375 degrees and butter a 9x9 baking pan.
2. In a large bowl whisk (one by one) butter, sugar, cocoa powder, egg, and vinegar together, mixing well after each addition.
3. Gently stir in baking soda and flour until just combined. Pour all but 1/4 cup brownie batter into prepared pan.
4. In a medium bowl beat cream cheese and sugar together until light and fluffy. Beat in egg and vanilla, then add food coloring until desired shade is reached.
5. Gently pour cream cheese mixture over brownie batter in pan, covering the entire brownie layer. Dollop the remaining 1/4 cup of brownie batter randomly over the top of the cream cheese mixture.
6. Gently pull a knife or spatula through the layers, swirling to create a marbled effect.
7. Bake at 375 for 30 minutes. Let cool completely before cutting and serving.

Apple Cider Muffins

Hello friends!

So in my blogging class we were given an assignment to utilize a random image from a creative commons generator in our post. I must admit I was a little freaked out by this. If any of you have ever been on Flickr's Creative Commons, the first few photos are generally random people in random places that have nothing to do with anything I talk about here on the blog.

photo by USDAgov

How relieved was I that I stumbled onto this photo, totally within the "do not refresh the page over five times" requirement of the assignment?

Ah, crisis averted.

Because I have a wonderfully simple Autumn recipe for you today! So you can munch on these delicious apple cider muffins while sitting on a blanket under trees like these, breathing in the fresh fall air and savoring every bite of chewy muffin goodness.

Simple recipes are where it's at this season. Of course, I love spending tons of time in my kitchen for obvious reasons, but I could always use more "jumping in leaf piles" time so to speak. Don't appreciate the beautiful weather from a window! Go out and experience it!

Have a Happy Autumn Picnic even!

And volunteer to bring dessert: in the form of these muffins. You'll thank me later; I promise.

Happy Baking everyone!

Apple Cider Muffins Via ItBakesMeHappy

2 cups flour
4 packets Apple Spice Cider Mix
1/2 cup white sugar
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp cinnamon
2 eggs
1/2 cup applesauce
1/2 cup milk
1/4 cup water

1. Preheat oven to 375 and grease/line muffin pan(s).
2. Whisk together flour, cider mix, both sugars, baking powder and cinnamon in a large bowl.
3. In a separate bowl, whisk together eggs, applesauce, milk and water.
4. Pour wet ingredients over dry ingredients and stir with big wooden spoon until just moistened. Do not overmix.
5. Pour 1/4 cup batter into each cavity of muffin pan.
6. Bake at 375 for 12-16 minutes or until toothpick comes out clean. Let cool on wire rack.

Apple Cider Glaze:

1/2 cup powdered sugar
1 1/2 tbsp apple cider, room temp

1. Whisk sugar and cider together until glaze forms. If too thick, add a little more cider. If too runny, add a little more powdered sugar. Drizzle over muffins.

Caramel Apple Rice Krispie Treats

Hello friends!

So last week I know I told you there would be whoopie pies...but they ended up being such a massive failure that I swiftly spiraled into "woe is me" world and trust me, it was not pretty.

I am saving you from what was the worst pity party blog post ever.

So when life gives you the whoopie pie blues, it means it's time to get back to basics with one of my favorite fixes: rice krispie treats

Boring, you say? Too basic perhaps? But these are awesome and covered in caramel and taste like apple cake.

So, let's call it back to basics but with an upgrade. :)

I first realized you could mix cake mix into rice krispie treats when Rutgers Student Bakers held the biggest, most badass bake sale Rutgers University has ever seen. For detials check it out here. One of the more exciting items we had were red velvet rice krispie treats, courtesy of cocoa krispies and some red velvet cake mix.

But these are warm, spicy, cozy, all those wonderful adjectives I keep utilizing in my October posts.

It took a whole lot of self restraint to not eat this entire gooey caramel hot mess straight out of the pot. But patience is a virtue, and one that was happily rewarded in a few hours. Not to mention the treats doubled as a fragrance enhancer for my entire apartment.

I get to stuff my face AND my apartment smells like caramel cake. I'm feeling better already.

So if you're having a tough day, or this week appears to be a longer one than usual, spend a few minutes mixing these up. Take your mind off you work for a few moments, and reward yourself for all the hard work you do with a little Caramel Apple Rice Krispie Treat.

Happy Baking!

Caramel Apple Rice Krispie Treats Via Mother Thyme

12 tbsp butter
1 10oz bag mini marshmallows
1 1/2 cups Caramel Apple Cake Mix
1 tsp vanilla
6 cups rice krispies cereal

caramel sauce, prepared as per back of package instructions (comes with cake mix)

1. Melt butter in large pot over medium/high heat. Add marshmallows and cook until smooth.
2. Whisk in vanilla and cake mix until well incorporated. Remove from heat.
3. Stir in rice krispies cereal.
4. Pour half of mixture into a foiled and greased 9x13 inch cake pan. Drizzle half the prepared caramel sauce over top. Cover with rest of rice krispie mixture. Drizzle rest of caramel sauce over top.
5. Let cool for approximately 2 hours, then cut into squares and serve.

Caramel Apple Bars

Friends,

I come before you today exhausted, disillusioned, and overall grumpy.

Why you may ask? Oh, nothing major, just the first Presidential Debate last night.

Can I tell you how tired I am of all of this? I will not mention who I plan to vote for, or what I think of each of the candidates, but I will tell you that I am so freaking tired of this hot mess.

I am tired of the hatred, the fear mongering, the pandering: all of it. No matter where I go, it's on the TV, the radio, in classrooms; I can't get away from it

If you are like me, and so absolutely tired of this overwhelmingly negative ordeal, I have the perfect prescription to brighten your mood.

Turn off the TV, the radio, close the blinds if you have to...tune it all out

Instead, listen to the chopping of apples, smell the scents of cinnamon, nutmeg, and allspice fill your kitchen; envision a warm, gooey apple crumble bar, drizzled with caramel sauce.

Taste; embrace the coziness and drift off into bliss.

Feel better? I know I do.

I'm not advocating to just avoid the whole election; it's an important part of our lives and deserves some of your time. But don't let it get you down.

Don't let it break up friendships, or families. Don't let it separate us as a nation. We are stronger than party politics. Maybe we just all need to make some of these Apple Bars and share them with everyone around us. Apples are American after all.

Sorry, I don't mean to preach. I just really really love these Apple Bars and they helped me through some frustrating moments this week. If you are also in need of a pick me up, these are the way to go.

Remember to enjoy the simple things in life.

Happy Baking My Friends,

Caramel Apple Pie Bars Lazily Adapted from TwoPeasandTheirPod

 

for the filling:

2 1/2 cups peeled, diced Granny Smith Apples
1/2 tbsp fresh lemon juice
1/4 cup flour
1/2 tsp cornstarch
1/2 cup sugar
pinch of salt
1/2 tsp cinnamon
pinch of nutmeg
pinch of allspice

for the crust:

1 1/2 cups flour
1/2 cup sugar
1/2 tsp baking powder
pinch of salt
pinch of cinnamon
1/2 cup cold butter, cut into slices
1/2 egg, slightly beaten (2 tbsp of egg)
1/4 tsp vanilla

caramel sauce for drizzling

1. Preheat oven to 375 degrees and grease a square 8x8 pan with cooking spray or butter.

2. For the filling: Place diced apples in a large bowl and toss gently with lemon juice. In a medium bowl combine flour, cornstarch, sugar, salt, cinnamon, nutmeg and allspice. Pour over apples and toss gently, making sure apples are well coated in mixture. Set aside while you make the crust.

3. For the crust/crumb topping: combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Cut the butter into the flour mixture using a pastry cutter, two knives, or your fingers, until the mixture is crumbly and no big lumps of butter remain.

4. Mix the egg and vanilla together and stir into flour mixture. The mixture will still be crumbly: that is ok. Press half of the dough into the bottom of the prepared pan.

5. Spread apple topping mixture evenly over dough. Drizzle with about 1/3 cup caramel sauce (I used storebought). Then top with remaining crumbly mixture, spreading evenly.

6. Bake at 375 for 30-45 minutes or until top becomes golden brown. Let cool in pan completely before cutting into bars, drizzling with more caramel sauce, and serve.

Hello October! Fall Recipes and DIY Spices

Happy October Everyone!

I still can't believe it's here. Finally I have an excuse to whip up insane amounts of recipes filled with apples, pumpkins, cider and the like.

And you know what else I learned? You can make your own Pumpkin Pie Spice and Apple Pie Spice.

Take that McCormick. :P

I was perusing my Google Reader and saw Beth at Budget Bytes do a DIY Pumpkin Pie Spice, and it inspired me to share with you all a list of Fabulous Fall links for Awesomely Autumn recipes (I have mentioned I love alliterations, right?)

Amazing Apple Recipes:

Apple Cider Muffins
Apple Cider Smoothie
Apple Crumble Pie
Apple Pie Muffins
Apple Pie Oatmeal
Classic Apple Cider Doughnuts
Caramel Apple Coffee Cake
Caramel Apple Cupcakes

Perfectly Pumpkin Recipes:

Black Bottom Maple Pumpkin Pie
Brown Butter Pumpkin Spice Rice Krispie Treats
Chai Pumpkin Spice Thumbprint Cookies
DIY Pumpkin Spice Body Scrub 
Pumpkin Fudge
Pumpkin Pie Bars
Pumpkin Pie Granola
Pumpkin Spice Latte Cupcakes

DIY Spices

Pumpkin Pie Spice
Apple Pie Spice

There's more where that came from, but then what would I share with you on the blog for the rest of the month? A homemade, from scratch, delicious month of October awaits you.

Pull up a chair and stay awhile; things are going to get cozy.

Happy Baking!

~Jess

Deep Dish Microwave Chocolate Chip Cookie

Hello friends,

Today is one of the most aggravating days known to man. The dark, dreary, rainy yet still warm Thursday that suddenly breaks into sunshine. This is after I've officially dressed like the laziest college student ever in my big baggy Rutgers sweats. Ugh.

But I have a treat that will get you through these kind of days, or any day for that matter,' where you crave something cozy, gooey, chewy, and deliciously sweet.

And fear not my college companions! Are you armed with only a microwave? This recipe is dedicated to you:

Meet the Deep Dish Chocolate Chip Cookie for One

(gasps, ooohs, aaahs)

I know, I KNOW. How could we have not all stumbled upon this sooner? It's so freaking easy I almost didn't include step-by-step photos. Almost.

But I love you all so much, I wanted you to see that this recipe is tried, true, and totally addicting.

Here is all you need in terms of "equipment". You'll also want tablespoonfuls of butter, flour, white sugar, brown sugar, an egg yolk, a few drops of vanilla and a pinch of salt. Oh and a healthy portion of chocolate chips.

Melt butter.

Stir in sugars, vanilla, egg yolk and salt.

Stir in flour. Stir or just plain old cover with chocolate chips.

Microwave for 60 seconds.

Done.

I think I could get used to weather like this with a cookie like that.

Enjoy plain or with a healthy scoop of vanilla ice cream.

Happy Baking!

Deep Dish Microwave Chocolate Chip Cookie
via MyHappyPlace

1 tbsp melted butter
1 tbsp white sugar
1 tbsp brown sugar
3 drops vanilla
1 egg yolk
pinch of salt
1/4 cup (4 tbsp) flour
2 tbsp chocolate chips

1. Stir melted butter, sugars, vanilla and salt in a small ramekin or mug
2. Stir in flour and then chocolate chips
3. Microwave for 40-60 seconds

Serve Warm

Chai Spiced Sugar Cookies

Friends!

I have big news!!

I met someone who knew me from my blog!!

He came to baking club last Friday and after introducing himself, said to me "Hey, you're that girl who writes On Sugar Mountain right?"

I almost died of excitement right there. I thought perhaps someone had mentioned to him that I blog, but then my VP told me he had been in the back baking cupcakes and talking about my Red Lobster Biscuits and had no idea I was the head of the club.

Life is good.

So I believe it's time to celebrate, and I see no other way than to whip up these comforting Chai Spiced Cookies and scarfing down as many of them as possible, with or without a Chai Tea Latte.

Whether you've had a bad day and need a pick me up OR have had a great day and believe you deserve something awesome (which you totally do, good day or bad day) these cookies will definitely hit the spot.

I have to admit I was a little concerned about adding black pepper to the range of spices, but the cookies come out wonderfully warm and spicy without any trace of just "pepper" flavor.

Other than pepper you've got ground ginger, allspice, and once again my vietnamese cinnamon. I can never find cardamom so I just threw in equal parts of the other spices to make up for it and no harm done.

I loved how this recipe incorporates the spices into the cookies. Instead of just rolling the cookies in a sugar spice mixture, you first mix all of the spices and all of the sugar for the recipe in one bowl, and reserve a smidge for rolling, and then beat the rest of the sugary spicy mixture with the butter. I find that it really incorporated the flavors into every bite of the cookie.

Mmmmm cookies.

These cookies are best eaten the day of when they are still pillowy soft and warm from the oven, but if you keep them in a tupperware they will stay for a few days.

You know, in case you aren't like me and can't eat dozens of cookies in one day.

I hope you are all have fantastic weeks as well! If not, spend some time in the kitchen with these Chai Cookies. You can use your hands to mix the dough, and I find kneading cookie dough to be one of the best stress relievers out there.

Right after eating said cookie dough instead of baking it.



Happy Baking!

Chai Spiced Sugar Cookies Via MyBakingAddiction

1 3/4 cups white sugar
2 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cardamom (or just more of the other spices if you can't find it)
1/2 tsp ground allspice
1/4 tsp ground black pepper
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 egg
1/2 tsp vanilla

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a large bowl whisk together sugar, cinnamon, cardamom, allspice and black pepper until evenly incorporated. Reserve 1/4 cup of this mixture in a small bowl for rolling the cookies.
3. In a separate bowl, combine flour, baking soda, baking powder, and salt.
4. Cream butter and sugar-spice mixture until light and fluffy, then beat in egg and vanilla. Add flour mixture to butter mixture, mixing until well incorporated. (use clean hands if necessary!)
5. Scoop out about 2 tsp of dough, roll into ball, and roll in reserved sugar-spice mixture. Place on prepared baking sheet, leaving about 1/12 inches between cookies for spreading
6. Bake at 350 degrees for 8-10 minutes. They will look undercooked - take them out anyway and let them cool for 2 minutes on the sheet before removing to wire rack.

Snickerdoodle Muffins

Hello all,

I think we've established here on Sugar Mountain that I have a bit of a muffin obsession. I'm sure you are thinking "Totally understandable - muffins are freaking amazing" but in case you are one of the few who still doubts the delectable delight that is the muffin, I bring you these Snickerdoodle Muffins as proof.

Of course, you could also check out Strawberries & Cream Muffins, Lemon Streusel Coffee Cake Muffins, Red Velvet Muffins, or any other muffin lovin' recipe on my Recipe Index Page.

We will make a believer out of you.

Besides their deliciousness, I also love muffins because they are simple. If I have a bake-o-phobic friend who wants to learn how to whip up something sweet, I always point to a muffin recipe. They are so forgiving and so much fun; once you start you will quickly end up with millions of muffins in your kitchen.

Though, to be fair, these muffins were a tad more like cupcakes in preparation. Creaming butter and sugar are usually not on my "To-Do" when I'm making muffins, but the photos on EatmeDelicious were absolutely mouthwatering and I could not resist trying them. I also love any excuse to break out my Vietnamese Cinnamon. :D But even if you are a new baker or inexperienced, do not shy away from these!

Different does not always mean difficult.

Say hello to the thickest muffin batter known to man. You will need (or have after this!) some serious arm muscles to work that thing into shape.

Using an ice cream scoop, you measure out the batter and drop it into a cinnamon sugar mixture, and it holds its shape. Weird.

Roll it around real quick and plop it into a heavily greased muffin pan. They may look a little humble now, but oh, just wait. The smell alone that fills your house (or my tiny college apartment) is enough to get anyone craving a snickerdoodle. Be prepared for the masses to come running.

Not only were these fun to make (and eat of course!) they also ensured my hopes that Fall is on it's way. The crisp, cool air in the morning, the slow incorporation of cardigans and sweaters into people's wardrobes,   Pumpkin Spice Lattes at Starbucks, and now Snickerdoodle Muffins.

My life is complete, for now anyway.

Check back next Tuesday for more Fall-weather Favorites and Chai Spiced Sugar Cookies!

Happy Baking!

Snickerdoodle Muffins Via EatMeDelicious

2 sticks unsalted butter, softenend
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp nutmeg
1 1/4 cup sour cream
2 1/4 cup flour

1 tbsp cinnamon + 1/2 cup sugar

1. Preheat oven to 350 degrees and heavily grease muffin pans with cooking spray or butter. In a small bowl,  combine 1/2 cup sugar and 1 tbsp cinnamon. Set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
3. In a large bowl cream butter and sugar until light and fluffy, 2-3 minutes. Beat in vanilla, then eggs, one at a time, until well incorporated.
4. Add flour mixture and sour cream to egg mixture in an alternating fashion, starting and ending with the flour. Stir until just combined, being careful not to overmix.
5. Using an ice cream scoop, measure out muffins one at a time, and drop the batter into the cinnamon/sugar mixture. Roll around in mixture, being sure to cover completely, then place muffin in greased muffin pan. Repeat until you run out of muffin batter.
6. Bake at 350 for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan 10-15 minutes before removing to wire rack to cool completely.

makes approximately 12-16 muffins

Nutella Fudge with Sea Salt

Hello friends!

With being back at school, work, running two blogs and the baking club, I find myself more and more intrigued by simply prepared yet superbly delicious recipes. Though this could be in part due to the Brownie Banana Bread Cupcake Blunder of last week (I have mentioned I have a fragile ego have I not?).

So today I am happy to share with you this gem of a recipe from CookinCanuck for Nutella Fudge with Sea Salt.

Fudge is one of those wonderful treats that sounds like it's too much work when in reality you can have the whole batch done and in the fridge in less than twenty minutes. It's a crowd-pleaser every time and you get the satisfaction of hearing everyone go "mmmm" while mentally patting yourself on the back for a job well done with minimal effort and time.

First trick though that is crucial to successful, stress-free fudge: lining your pan with parchment paper. The key is to have the paper longer than the pan, so that after you pour the fudge in and let it cool, you can easily grab the excess paper to lift the fudge out of the pan in one piece.

One of the best bits of knowledge ever that I picked up while roaming through fudge recipes online.

And here's your main lineup for the fudge. Note that I don't have the actual "Nutella-brand" Nutella. The ShopRite brand tastes exactly like it and is half the price. College Savings FTW. Now take these plus a tad bit of butter...

and melt 'em all down in a big pot. Technically you should use a double boiler system, but that would take away the whole minimal-effort deal I am trying to achieve here. If you have a double boiler, then super. If not, no worries.

Keep the heat low and stir the mixture constantly so that the chocolate doesn't burn. It doesn't take very long for everything to melt anyway, so if you keep it low and slow, you should be good. I did it this way and my fudge came out fabulous.

Once you pour it into your pan, wait a minute or two before sprinkling on your sea salt. I found that some of it melts if you apply it too soon, and though it still tastes great, it won't look quite as neat if all your salt melts into the chocolate.

Then into the fridge it goes for 2-3 hours, or overnight if you are want to do this the night before a party or event.

See? Parchment paper is a god-send in these situations. I like clean, straight edges on my fudge (I'm a little type-A I know) and it makes it so much easier to cut when you haven't spent the last half hour fighting to get it out of the pan.

Yum! How pretty are these? Simple, Sweet, Satisfying.

There are so many good fudge recipes out there too so don't shy away if you're not a fan of sea salt or Nutella. For some inspiration check out my Pinterest Board on Fudge, Brownies and Bars.

That's all for now my friends. I hope you are all having a wonderful week and, as always,

Happy Baking!

Nutella Fudge with Sea Salt Via CookinCanuck

1 14oz can sweetened condensed milk
1 tsp vanilla
8 oz dark chocolate (I used milk chocolate chips)
1 cup Nutella
3 tbsp butter, softened, cut into slices

sea salt, for sprinkling

1. Spray a 8x8 in pan with cooking spray, and then line the pan with parchemnt paper, being sure to leave extra hanging off the pan (to pull the fudge out later)
2. Combine all ingredients except sea salt in a deep-rimmed pan set over low/medium heat. Heat until everything melts, stirring constantly, and consistency is smooth. Remove from heat.
3. Pour into prepared pan and smooth top with spatula. Wait a minute or two and then sprinkle sea salt (as much as you like) over the top of the fudge, pressing down slightly if needed to secure the salt.
4. Place in fridge for 2-3 hours or until firm, or overnight.
5. Remove fudge from pan by grabbing parchment paper and lifting gently. Using a long sharp knife, cut fudge into small squares. Keep in airtight container in fridge.