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"Homemade...and Secretly Delicious" was founded by a small group of friends who had one thing in common: they all loved healthy food. Through their summer together at the Urban Environmental Lab (UEL) in East Side Providence, they were able to take part of the Community Environmental College (CEC), a youth program run by former graduates of Brown University that focused on discussing today's major environmental problems and food injustices. That's where this blog came in. The goal of "Homemade...and Secretly Delicious" is to offer an easy access to simple yet healthful recipes that anyone can enjoy in the comfort of their own home. The eight makers of "Homemade...and Secretly Delicious" are Sarah, Sima, Suhair, Siraj,and Tusneem Janoudi, Gabriella and Stephanie Olivences and Aysha. Coming from multiple backgrounds and cultures inspires our love for home cooking and healthy eating. We recognize how much flavor our cultures and communities bring to food, and we want to share that with you. As youth, we care about taking the small steps today in order to make a big difference tomorrow. So follow us today and start cooking your way to a better and healthier future!

8/15/11

Coconut Espresso Fudge

Hey Guys! I know you must think I'm crazy for post a fudge recipe on Homemade... and Secretly Delicious since it's not a very healthy snack. Nevertheless, every once in a while you need to satisfy that chocolate craving. And rather then eating store bought fudge with ingredients you can't even pronounce, try our Coconut Espresso Fudge. I've changed up the recipe so that it over all contains no added sugar and less fat. Also, if you are not a fan of coconut or Arabic espresso is not available to you, then by all means add your own flavors! Hope you enjoy ;)

Ingredients:
  • 1 can fat free sweetened condensed milk
  • Dark chocolate chips
  • Semi-Sweet chocolate chips
  • Arabic Espresso
  • Shredded coconut
Procedure:
  1. Place a sauce pan on the stove but do not turn on the stove. Pour the condensed milk in the sauce pan and add in one cup of dark chocolate chips and one cup of semi-sweet chocolate chips.
  2. Turn the stove on to medium and the let the chocolate melt. Once it is completely melted, turn off your stove and add 1 Tbsp of Arabic espresso, and 2 cups of shredded coconut. Mix all the ingredients well.
  3. Line the bottom of a 9 inch square baking pan with parchment paper and spray with non-stick spray. Then pour in the fudge and smooth out the surface. Let the fudge cool to room temperature then place it in the fridge for 3 hours.
  4. Once it has fully hardened, cut the fudge into small peices of your desired size and serve.

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