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Peanut Butter Fudge And Happy Birthday To Me!

You know what? I love presents. I received so many presents for my birthday on Sunday and I’m so happy. And astonished. I’m astonished to be 27. It seems like this is happening to someone else. I just can’t be 27. Ahh!!!

So, I got some beautiful clothes that match each other…

Jeans and tops

…and some new spring flowers in pots…

Pink Hyacinth

Yellow Daffodils

… and lots of other things including two books on art from my Mom, funky muffin liners from Grandmother and a bag of syrups and herbs from Stano.

My presents

Stano helped me to make three kinds of pizza for the guests (we pretended that we owned a mini pizzeria for a moment… or that we were Sybil and Basil from the Fawlty Towers, haha) and I baked a chocolate cake with cream cheese filling based on this recipe - I doubled all ingredients and made a two-layer cake decorated with cocoa buttercream. I also made some Lemon Polenta cookies and I made Peanut Butter Fudge. Look at the picture and guess how many ingredients this recipe uses…

Peanut Butter Fudge

The answer is two!! This superb, rich, addictive, yet absolutely no-stress sweet is made with just two ingredients: peanut butter and vanilla frosting. I didn’t know what vanilla frosting was before, but Jenny of Vintage Sugarcube sent me a tub so I could make the fudge!! The fudge is delicious and smooth, and of course everyone thought I had spent hours in the kitchen… while it took me 5 minutes to whip it up plus wash the saucepan I used to warm the ingredients. 5 minutes, 2 ingredients, and lots of compliments from guests. Thank you a ton Jenny! I have only used 1/2 of the tub so far because I’m going to extend the pleasure ;-)

Peanut Butter Fudge

Peanut Butter Fudge

And I’ve just looked at our blog and I see it’s somewhat overloaded with sweet treats. So I promise I will cook something savoury and Eastern European next time. I’m not sure yet what it will be though. See you!

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24 Responses

  1. Ahhh!! Happy Belated Bday!! It warms my heart you made the fudge. Making connections with cool people has been the absolute best part of having a blog. Kudos to you.. XOXO

  2. anonymous says:

    Happy birthday Alina!

    I was surprised when I read that you didn’t know what frosting was until recently. Is frosting not widely available in Latvia and other former Soviet countries? Here, in America, Americans eat it like crazy (which probably explains the skyrocketing obesity rates). It’s really simple to make too - just tons of butter and even more sugar mixed together. You can easily make it at home. It keeps well and won’t melt in room temperature, so I guess that’s why that’s why it’s so popular here? It’s hard to find another type of filling/substance-that-covers-a-cake that’s not called frosting. Is the frosting from Pillsbury? I couldn’t really see it that clearly in the picture.

    • Alina says:

      Thank you very much Anonymous :) Yes the frosting is from Pillsbury. Ingredient list says it’s made with hydrogenated vegetable oil, so I couldn’t recreate it at home! Here we normally use sugar+whipped egg white or sugar+water/juice, or chocolate glaze to cover cakes - or just whipped cream!

      • anonymous says:

        Hydrogenated vegetable oil is also known as shortening. Here in the US, we call it “Crisco”. Crisco is the company which makes it. Shortening basically is vegetable oil that is bombarded with hydrogen atoms, so that the oil turns into a solid. Do you happen to have access to shortening/Crisco? I’m pretty sure that you can substitute butter for shortening, as they have a similar chemical makeup (lots of hydrogen atoms in the molecules).

        I have a question, when you cover your cake with sugar and whipped egg white, do you cook that mixture? Aren’t you afraid of salmonella? And also, for the sugar+ water/juice mixture,do you boil it to thicken the mixture into a syrup? After all, I’m pretty sure you wouldn’t just put liquid on your cake - it would become very soggy!

        • Alina says:

          Anonymous, I’ve never heard of Crisco, but perhaps you can buy shortening here. Lately my shopping area has been very limited (because of the baby), so I’m not sure:)
          Well I’m not really afraid of salmonella… We would know of any salmonella cases immediately from newspapers and internet :-p I just wash eggs with soap to get rid of any bacteria on the surface. I know there’s not 100% guarantee, but people do a lot of things that are potentially unsafe. Drive cars, for example. And you have pasteurized eggs over there, don’t you?

          • Alina says:

            hey, and about that water/sugar glaze, there should be much more powdered sugar than water… this is sometimes used to cover Easter breads, but I don’t really like this method!

          • Baie says:

            I actually made the Chocolate Chip Cookie Dough Devil’s Food Cake Cheesecake from Sprinkles Bakes this wenkeed. It was labour intensive, and took a while to bake (considering it’s essentially three different cakes), but it was sooo worth it! It’s a heavier cake too, but that just means it will last all the longer as you don’t require as big of a slice. A must-try!

      • Margarine is an example of hydrogenated vegetable oil. You can use margarine or butter as a substitute.

  3. Happy belated birthday Alina. Only 27 and already so wise:)

    I didn’t know what frosting was either. I suppose you could mix peanut butter with your chocolate butter and make a delicious chocolate peanut fudge.

    • Alina says:

      Thank you Three-Cookies!:) well as I just wrote above, this frosting is made with vegetable oil so it’s completely different from butter mixed with anything… thank you for your suggestion anyway!

  4. ping says:

    Happy belated birthday, Alina. I’m glad you had such a happy time and many presents. All your pictures really show how bright and sunshiney happy you are. 27 isn’t such a scary age … wait til you get to where I am (not telling) :D

  5. Erika Beth says:

    Thanks for stopping by my website. Yours is so fun. I’m glad you had a good birthday! (I don’t mind all the sweets you post!) BTW, Kirsch would be awesome with the cherries for the Black Forest Trifle. Not sure how it would go over with the almond flavored whip cream…but definitely demands an expiriment.

    • Alina says:

      Thank you Erika Beth! Well yes you’re right, perhaps Kirsch+almond flavouring would be a little but too much :-p I didn’t think about that :) I guess that’s because I breastfeed and I attempt to add a drop of booze to anything it can be added to… lol. Forbidden fruit is the sweetest!

  6. anonymous says:

    Oh Alina, I apologize in advance for commenting so much on your blog! I’ve recently started commenting, and I already have so many comments posted! Anyway, today, I was thinking about your peanut butter fudge, and I thought, “Wouldn’t it be cool if Alina made nutella fudge? After all, nutella and peanut butter have a similar consistency.” I just wanted to put the idea out there. Is nutella available in Latvia? It is a chocolate-hazelnut spread.

    • Alina says:

      Anonymous, I’m happy to receive feedback, so do comment pleeeaaase! Just bear with me please as I don’t have the time to reply to comments every day… I check new comments every night before sleep though!;-) Your idea of making a nutella fudge sounds brilliant! Thank you! I will try it next time I buy peanut butter. I’ll post about my experiment here. Thank you once again!

  7. Happy Birthday Alina! Great fudge for the birthday girl :)

  8. Yuliya says:

    Stay away from shortening. It’s probably a good thing Latvia does not have it - it is not a healthy thing and can be substituted by a myriad of other healthier options. I usually frost my cakes with just home-made whipped cream flavored with amaretto and/or lemon zest. Natural is best! I love your blog, keep up the good work.

    • Alina says:

      Thank you Yuliya :) Yeah we are used to frosting cakes with whipped cream here too - I’ve experimented with buttercream recently, but I just realized I prefer the light and airy whipped cream.

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