Trader Joe’s Cranberry Orange Ricotta Cake


I took my mother on a trip to Trader Joe’s so she could have a first hand experience at how amazing the store is (I think I’m creating a monster!).  She picked up a few things she wanted to try, while a few others that I have shared with her.  This particular cake is one of the things she wanted.  I know some of the cakes can be higher in points than I’d like, so I was skeptical … until I actually had a chance to look at the nutrition facts.
The cake is a smaller bundt style cake.  It’s a pound cake made with ricotta so it’s super moist.  The cake is flavored with orange (which is infused into the ricotta) and generously filled with cranberries.  There are cranberries on top of the cake as well as a sprinkling of chopped up walnuts.  Taste wise it’s absolutely delicious – moist orange ricotta cake (if you’ve ever had ricotta dessert you know the moistness I am talking about), chewy cranberries and crunchy walnuts. Only one word: delicious.  So delicious I’m considering experimenting in the kitchen to come up with my own version of this.
A serving size is 1/8th of the cake, which gives you a pretty decent size slice.  Points plus wise a serving is only 4 points plus values.  The cake is a little pricey – $6.99, but it’s well worth the price tag, the taste and the points associated with it.
QUESTION:
What is your favorite dessert from Trader Joe’s?

Homemade Rocky Road Fudge

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Every year at Christmas time I make fudge to give to family and friends as a “thinking of you” type of gift.  Typically I make a Bailey’s Walnut fudge, but this year I decided to experiment and make a few different batches.  The fudges I made turned out to be such a hit I think I’m going to just make these flavors moving forward.
Talking to my boyfriend I decided I’d try out a Rocky Road fudge.  The ingredients are very similar (minus the added mini marshmallows) in comparison to the recipe I’ve always used. They were quite delicious.  The fudge recipe I use is seriously the best fudge I’ve ever had – and I’m not just saying that because I made it!  If you do give it a try – I hope you enjoy!
If you are going to try this recipe do keep in mind this makes a large 13×9 pan of fudge.
I put my recipe into the Recipe Builder on Weight Watchers and I throw in the amount of fudge pieces I end up with to figure out the points.  Typically I end up with 4-5 Point Plus Value pieces of fudge.
Now onto the recipe:
4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
4 cups mini marshmallows & 2 cups of mini marshmallows
2 teaspoons vanilla extract
2 cups chopped walnuts

Pour chocolate chips, 4 cups mini marshmallows, vanilla extract, and walnuts in a very large bowl. Set aside.

In a medium sauce pan, place the butter, sugar and evaporated milk into the pan.

Cooking on medium/high to medium heat, bring the mixture to a boil (don’t forget to stir it).  Once you start to see bubbles forming set your timer and cook for exactly 11 minutes (depending on how it’s boiling you can lower your heat setting a little from medium-high to medium), stirring constantly.   Make sure you stir constantly or it WILL burn on you.
Once done, pour your hot liquid mixture over the ingredients in the bowl and stir slowly to blend using a metal spoon.
Right before your mixture looks like its setting, dump in the remaining 2 cups of marshmallows and blend in.  You don’t want the marshmallows to melt completely as it is Rocky Road fudge.
Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.