Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts

December 23, 2011

Truffle Tray

Let me tell you about a little match made in heaven.


Cookies + Cream cheese + Chocolate.


Seriously....Best. Truffles.Ever!


This year, I made three kinds (someone had to restrain me from making the 10 others I wanted to!).

Sugar Cookies + Cream Cheese + White Chocolate Dip
Adapted slightly from The Scene from Me, Originally from Nestle
16 oz. package of sugar cookie dough, baked and cooled (or I used this recipe to make my own)
8 oz. package of cream cheese,softened (I use low fat)


Mint Oreos + Cream Cheese + White Chocolate Dip
Adapted slightly from Bakerella
1 package of Mint Oreos (I used Trader Joe's Peppermint Joe Joe's)
8 oz. package of cream cheese, softened


Gingerbread + Marshmallow Orange Frosting + White Chocolate Dip
1/2 of this recipe, baked and cooled
1/2 c. of this frosting
1/2 package of cream cheese
1/2 c. marshmallow fluff


How To:
In a Cuisinart, grind cookies into a powder. Mix completely with the cream cheese (and frosting for the gingerbread ones), then shape into about 1 inch balls and place on a wax paper lined cookie sheet. Refrigerate for 30 minutes (or freeze for 15 minutes) before dipping into melted chocolate. After they have been coated, return to the cookie sheet and refrigerate until chocolate is hard. Store in the refrigerator.


Notes:
-I found that it's best to just get down and dirty and mix the cookie crumbs and cream cheese with your hands. I know,super messy,but trust me,it mixes much better.
-I found that the best coating is to use half chocolate and half coating bark (i.e. 1 cup of chocolate chips + 1 cup of bark) and then mixing in 1-2 tsp. of vegetable oil.

December 22, 2011

Homemade Gifts & Goodies

Homemade gifts are, in my humble opinion, some of the best to receive. Give me something homemade that I can eat and now we're really talking.

If you are running short on time or you found out last minute that you have to give someone a gift, these home made goodies are a few great options.

Bloody Mary Vodka + Home-made Bloody Mary Mix




For the Vodka: Infuse 4 cups of vodka with 6 green olives, 1 tbsp. olive brine, 1 tsp. horseradish, 2 cloves chopped garlic, 1/2 tsp. Worcestershire sauce, 1/2 a lemon juiced, 1 lime juiced and 4 jalapeno peppers (2 diced and 2 left whole with just the ends cut off).

For the Bloody Mary Mix: I used this recipe.

Bottle in pretty bottles and make some cute labels (I used paper bags, some festive stickers and markers).


Peppermint Cookie Bark

1/2 a package of mint oreos (I used Trader Joe's Peppermint Joe Joe's)
1/2 c. chopped candy canes
24 oz. white chocolate,melted


In a foil lined 9"x13" baking pan, first layer  the cookies, then the chocolate and finally sprinkle with the candy canes. Place in the fridge for several hours, or until hardened. Break into pieces and store in the fridge.


Chocolate Covered Coffee Beans

3 c. semi-sweet chocolate, melted
12 oz. coffee beans


Toss chocolate with the beans and lay out on a wax paper lined tray. Place in fridge to cool, then break a part and place into a zip lock bag to store, or divide into individual bags for gifting.


Spiced Nuts


6 tbsp. butter
1 c. brown sugar
dash of salt and nutmeg
1 tsp. cinnamon
8 oz. of pecans and 16 oz. of peanuts (or whatever combination of nuts you would like)

Melt butter and sugar together. Next stir in spices and then the nuts. Mix until the nuts are coated then spread onto a foil lined baking sheet. Bake at 300 degrees for about 20 minutes or until browned. Let cool and then bag the nuts.

Chocolate Toffee Squares-I used this recipe.



Homemade Cappuccino Mix + a cute travel Mug 


1 c. of coffee creamer (whatever flavor you would like-I like hazelnut or vanilla) + 1 c. instant coffee granules + 1 c. chocolate drink mix + 1/4 c. white sugar + 1/2 tsp. cinnamon- Mix together and then bag or pour into 2 12 oz. jars. Use 3 tbsp of mix for every 6 oz. of hot water.


Soup-in-a-Jar Mix


In a 1 quart glass jar, layer the following:

1 c. of pasta shells
3/4 c. each split peas,kidney beans,pinto beans,great northern beans
1 package of onion soup mix
2 bay leaves
1 tsp. of each garlic salt,pepper,basil,rosemary leaves

Instructions and remaining ingredients to include on the card:

1 28 oz can diced tomatoes
3 medium carrots, chopped
3 celery stalks,chopped
1 can of chopped chicken (can be omitted)
Salt to taste
Parmesan cheese to top off

Place beans and seasoning along with 4-5 cups of water into a large pot. Bring to a boil then reduce heat and then continue to simmer until beans are cooked,about 4 hours. (You may need to add water throughout to keep the beans from getting too dried out). Add all remaining ingredients, except for the pasta. Cook for 30 more minutes. Add the pasta and cook 10 more minutes. Serve with a sprinkle of Parmesan cheese, if desired.


November 2, 2011

Nutella Truffles




You heard me...nutella and truffles... combined.... in the same sentence....in the same recipe?!!


My only word to describes these yummy little bites: Heaven! Thank you to one of my good friends, Danielle, for giving me the idea/recipe :)


There could not be a more appropriate way to get through the rest of the work week (why is it ONLY Wednesday??!WHY???!!!)


Nutella Truffles
Adapted from several recipes, mostly this one Half Baked
1 (12-oz.) package semisweet chocolate morsels
1/2 cup whipping cream
1/2 cup Nutella
3/4 cup finely chopped, toasted hazelnuts
Wax paper 

Microwave everything except the nuts together in a medium-size microwave-safe bowl for 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes.

Beat chocolate mixture at medium speed with an electric mixer for 2 minutes, until whipped and smooth. Cover and chill 2 hours or until firm.

Preheat oven to 350 degrees. Chop hazelnuts (I place mine in a ziplock bag and use a rolling pin to "roll"them into pieces) and place them on a baking sheet and toast in oven for about 5 minutes or until the nuts start to turn a golden brown.  Remove from oven and allow them to cool completely.

Shape chocolate mixture into 1-inch balls (I used a teaspoon and shaped them by hand...you can use a melon ball scooper or a small ice-cream scoop). Roll in hazelnuts. (If chocolate mixture becomes too soft to shape, refrigerate until firm.) Place on wax/parchment paper-lined baking sheets. Chill 1 hour before serving. Store in an airtight container in the refrigerator.