Chocolate cream cheese fudge with everything but the kitchen sink mixed in (recipe here)
By now you’ve probably heard Gotye, and if you haven’t, I promise you will soon — not just in this blog post, but everywhere. A few months ago, my editor sent me the Australian/Belgian singer’s song “Somebody That I Used to Know,” and we both agreed that it was pleasant and, for better or worse, he was going to be huge. His album Making Mirrors is out in the U.S. soon (or already?), and it seems like every other day I’m seeing a different friend post a video on Facebook, mention him, etc. While Making Mirrors has some undeniably catchy pop songs that I don’t hate (“Easy Way Out,” “Eyes Wide Open”), overall I think it’s sort of a mess, and I think he’s confused about what he wants to sound like. Aside from the aforementioned decent songs, there are a couple fake-Motown/soul tracks out of nowhere (“I Feel Better,” “In Your Light”), and a bunch of terrible lyrics (in “I Feel Better”: “There was a time I was down, down/ I didn’t know what to do/ I was just stumblin’ around/ Thinking things could not improve/ I couldn’t look on the bright side of anything at all/ That’s when you gave me a call”).
This fudge is inspired by Gotye because I made it with whatever random things I could find on my baking shelf (dried cranberries, graham cracker crumbs, ground coffee and crushed candy canes?), just like he put together a bunch of totally disconnected songs and called it an album. And the fudge is very rich, which means it can only be handled in small doses. Or at least I can only handle it in small doses, though some of my friends didn’t seem to have a problem with it — just like how I can only handle a few of Gotye’s songs, but the rest of the world is just eating it up. EESH. (I liked this fudge more than I like Gotye.)
1/2 cup cream cheese, softened
1 1/4 cup powdered sugar
6 oz. chocolate, melted
About 1 cup of mixins; whatever you can find (nuts, dried fruit, candy, etc.)
• With an electric mixer, beat cream cheese and powdered sugar until well combined.
• Add melted chocolate (melt in the microwave at 30-second intervals, mixing vigorously after each round, until it’s melted).
• Add mix-ins, either with a wooden spoon or the mixer.
• Spread out on wax paper on a flat surface (I used an 8×4 baking dish) and freeze for a couple hours.
• Cut into 1-inch pieces. Keep refrigerated or in the freezer.