Tickle the Imagination Issue 18 - Cookie Swap

Chocolate Cookies - recipe in the latest edition of Tickle the Imagination

Just a quick post to let you all know that the latest edition of Tickle the Imagination is out which includes a yummy and easy to follow cookie recipe with instructions for a number of variations that I created especially for Tickle.

I am going to say my favorite was the chocolate version which I kept all to myself as I found a few were perfect with my morning coffee, ok and also my afternoon coffee ;)

But the kids loved the ones covered in hundreds and thousands, although they were also a bit partial to the ooey, gooey Nutella cookies as well.

I guess what I'm saying is it's a really easy recipe to make and change up so there is something for everyone.

Plus there is a whole host of other loveliness in the magazine including a sweet reindeer treat party styled by Simply Sweet Soirees, some great gift ideas and even recipes submitted by readers. Hello cheat's cinnamon ice-cream I'm putting you on my list.

It's a beautiful magazine filled with handmade and creative ideas and people. CLICK HERE to see the preview link and subscription details. You can purchase online or a lovely hard copy.

Rocky Road cookie candy fudge

I had a plan.

It was a good plan and it involved me being totally organised with teacher gifts this Christmas.

Now I'm not going to bore you with the details of this super amazing plan, but lets just say everything did not go according to plan which makes this year pretty much like the last few years.

Paper napkin Coco White Greengate from Simply Sweet Home

But I did manage to come up with this nut free Rocky Road which was in the plan so I'm calling this year a success.

Because I made this nut free I added some Oreo Cookies for a bit of crunch. I also used Turkish Delight, which I know not everyone likes or can easily find so in the recipe I just say to cut up your favorite candy bar or lollies instead and it will work out amazing.

Lidded bowl - Sophie Vintage bowl and lid available from Simply Sweet Home

Rocky Road Candy Fudge makes around 60 pieces, you can halve the recipe if you like. I used Lindt Milk Chocolate. Conversions are approximate in this recipe.


200g (7oz) white marshmallows 
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
500 g (18 oz ) milk chocolate chopped into small pieces
1 tsp vanilla extract
150 g (5 1/4 oz)Oreo Cookies
150 g (5 1/4 oz) marshmallows
165 g (5 3/4 oz) candy bars or lollies (I used Fry's Turkish Delight bars)
400g (14oz) milk chocolate extra

Line 2 trays 15cm X 20cm (6" X 8") with foil.

Chop up the cookies, marshmallow and candy in a large bowl (use a bigger bowl than shown in picture as you will need to mix in chocolate later.) I like to use scissors to cut marshmallows and candy.

Chop the 500g (18oz) chocolate into small pieces and place in a large bowl with the vanilla extract.

Pop marshmallows, sugar, evaporated milk and salt into a saucepan on medium low heat, stir until the marshmallows melt. Stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Pour the marshmallow mixture into the bowl with the chocolate and allow to sit for a minute or 2.

Using electric mixer beat the chocolate fudge mixture for a couple of minutes at low speed. All the chocolate should be melted.

(note this is a picture from a previous fudge the milk chocolate fudge will appear lighter in colour)  

Spoon the mixture into the prepared tin, use the back of the spoon to level the mixture until it looks pretty smooth

Chop the remaining 400g milk chocolate in small pieces and melt in the microwave at medium heat for 2 minutes, allow to sit stir and then heat for a further 1 or 2 minutes, mix until smooth.

Pour just over half the mixture into the prepared marshmallow/cookies mixture and gently use spoon to try and coat as evenly as possible. Spoon the mixture onto the top of the fudge and press in as evenly as possible. Pour or spoon the remaining melted milk chocolate over the top of the rocky road fudge making sure that there are no bare candy bits showing.

Cover with plastic wrap and chill overnight.

When the mixture is set, turn upside down on a cutting board and peel off the foil. Using a sharp knife cut fudge into desired number of pieces.

Store in an airtight container for up to 4 days.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

Affiliate links may earn me money and contribute to supporting this blog. Links to Simply Sweet Home are not sponsored however I am related to the owner.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

These are a few of my favorite things Christmas Edition roundup 2014

I love Christmas and I always have more ideas than time.

Plus I have so many favorite things from past years I want to make which makes it a super fun time full of baking for me but I don't always follow through with pictures and blog posts. Sometimes all I get is a quick Instagram picture (My Instagram CLICK HERE) and I'm off to the next treat on my list.

Yup if I've made it before chances are I won't be taking pictures so to solve that dilemma I'm posting a few of my favorite things on my list to revisit this year.

Gingerbread dress up cookie decorating party - forget the houses and make up batches of easy to decorate gingerbread people with little fondant clothes and accessories that the kids will have a ball decorating.

This is one of my favorite all time posts as my family had so much fun while I was taking the photo's and it's such a precious memory to me, plus there is even a picture of me included. CLICK HERE for full post and tutorial.

Oh Deer these cookies are so sweet. I adore these so much in fact I have a batch ready to decorate right now. They are perfect bit sized cookies and the cup edge gimmick is kinda fun. Plus you can always make them without the little cup edge hole and they are perfect sweet deer cookies. CLICK HERE for instructions.

Christmas nesting doll cookies - Quite a few years back I organised a cookie swap with a few other Australian cookie and cake decorators and it was such fun. These cookies remind me of how sweet and approachable everyone was despite the fact they all have such busy lives and businesses. Ireally wish I had of kept up with this tradition, it's on my wish list of things to do again. CLICK HERE for post

Ruffled 3D Christmas tree - I had this idea for a while for a ruffle rainbow cake but it was Christmas time so I decided to make a Christmas tree instead. I called it the Anit Fruit cake and it turned out to be just the right time it was a hit on Pintrest and I even did a version for The Cake Blog which was a lovely honor. The next year I made a Candy cane version. Each year I have a new idea, I'm really hoping I get time to make a different take on the cake this year. CLICK HERE for green ruffle Christmas tree instructions.
CLICK HERE for candy cane Christmas tree instructions.

Peppermint Cookie Fudge (that is all) - no really that is all I don't need to say anymore do I, I think you can see why this is in my list. CLICK HERE for recipe.

Christmas round up 2013 - See the below picture for last year's round up including that Pinata cake plus some seriously cute macarons and pretty sugar cookies. CLICK HERE for post.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.