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Cinnamon-Chocolate Fudge

2 hr 13 min

IngredientsButter, for greasing the pan1 (14-ounce) can sweetened condensed milk2 teaspoons ground cinnamon1 teaspoon pure vanilla extract1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperatureKosher or flake salt, optional











Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

Recipe courtesy Giada De Laurentiis

Sugar Cookies with Pistachio and Dried Cherries

21 minutes

1 (16-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips


Preheat the oven to 350 degrees F.

Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.

Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.

While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering 
When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

Copyright 2006, Robin Miller, All Rights Reserved



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Fill a mixing glass with ice 

3/4oz  Dark Rum

3/4oz Bourbon

3/4oz Brandy

Dash of Triple Sec

1oz Sour Mix


Strain into chilled glass and garnish with lemon


Fill a short glass with ice

1 1/2oz Vodka

1oz Coffee Liqueur

Dash of Sour Mix


Garnish with lemon twist or cherry


Fill a mixing glass with ice

1/2 oz Vodka

1/2 oz Gin

1/2 oz Rum 

1/2 oz Tequila 

1/2 oz Triple Sec

Dash of Cherry Brandy

Dash of Sour Mix



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