Smore's Bonbons

    * 1¼ cups all-purpose flour

    * 1 cup whole wheat flour

    * ½ cup granulated sugar

    * 1 teaspoon baking powder

    * ¾ teaspoon salt

    * 1 stick (4 ounces) cold unsalted butter, cut into small pieces

    * 2 tablespoons molasses

    * ¾ cup Marshmallow Fluff

    * 1 pint vanilla ice cream, softened

    * 24 ounces milk chocolate chips

Preheat the oven to 350°. In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt. Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes. Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes. Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap. Refrigerate until firm, about 15 minutes. 

Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick. Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes. 

Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you’ll get 16 cookies from each square of dough). Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes. Let the cookies cool completely on a rack, then break them apart into squares. Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use. 

Place the chilled graham squares on a work surface and turn them bottom side up. Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together. Freeze until firm, about 30 minutes. 

In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes. Stir until smooth; let rest until cool to the touch. Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat. Place each bonbon on a parchment paper–lined baking sheet and freeze until firm, at least 1 hour.

http://www.thatssoyummy.com/recipes/recipe-bonbon-smores/

Peanut Butter Fudge Cookies

These decadent fudge cookies are filled with creamy peanut butter…the secret ingredient?  Philadelphia Cream Cheese!  You’ll have a hard time deciding if you are eating candy or a cookie- so you’ll have to eat another of course- to help you decide!

INGREDIENTS:

 •1 bag (approx. 25-30) miniature peanut butter cups (unwrapped)

 •8 oz. Philadelphia Cream Cheese

 •1 bag (12 oz) semi-sweet chocolate chips

 •2 c. all-purpose flour

 •1c. each Wilton Dark Candy Cocoa Meltsand Wilton White Candy Melts (for decorating)

DIRECTIONS:

 •Soften Philadelphia cream cheese in microwave until completely smooth.

 •Melt chocolate chips in microwave in 30 second increments, stirring well in between.

 •Add cream cheese to melted chocolate and blend well.

 •Add flour and stir into a thick dough consistency.

 •Flatten about 1 T. of dough in your palm, place a peanut butter cup in the center and gently wrap the dough around the cup until it is completely covered.

 •Roll cookie into a ball and place on an un-greased cookie sheet.

 •Bake cookies at 350 degrees for 10 minutes.

 •Remove warm cookies from cookie sheet and place on parchment paper.

 •To decorate: melt candy melts in the microwave in 30 second increments, stirring in between.

 •Dip 1/2 of each cookie into the white chocolate and set on a fresh piece of parchment paper.

 •Drizzle dark chocolate over the top of each cookie and allow toppings to harden (you can refrigerate to speed this process along!)

http://easybaked.net/2011/05/27/peanut-butter-fudge-cookies/

Swedish Maple Cookies

I love maple anything...these cookies will melt in your mouth and the maple flavoring will be the prize!!  

Ingredients 

 1/2 lb butter (not margarine)

 2 c flour

 1 c walnut pieces

 1/2 c sugar

 1 tsp vanilla extract

 1 tsp maple extract

 Powdered sugar to roll cookies in

Directions 

1. Cream together butter, sugar and flavorings. Stir in flour and walnuts. Mixture will be crumbly. Roll into balls. Bake at 250F for 1 1/2 hrs. While still warm roll in powdered sugar and ten again when cookies are cold.

http://www.justapinch.com/recipe/kimijo/swedish-maple-cookies/cookies?k=cookies&fc%5B0%5D=0&p=5&o=r

Date-nut Candy

Date-nut Candy

1 ¼ c dates

7 oz. water

¼ c sugar

3 tbsp light corn syrup

1/4 tsp salt

¼ c walnuts, chopped

Amaretti 

2T (or 2) egg whites

½ c granulated sugar

½ c finely ground almonds

1T amaretto liqueur

(Optional: dash of vanilla extract) 

You will need crushed amaretti to roll your candy in. Of course you could use store bought stuff, but there's nothing better than the smell of freshly toasted nuts, right?

To make the amaretti: 

Preheat to 340 degrees F. 

Beat the egg whites until slightly stiff.

Add sugar, beat until stiff.

Add almonds and liqueur.

Fill into piping bag and pipe onto a silicon mat in rounds.

Bake for 12-15 minutes until slightly browned and hardened.

To make the candy: 

Chop dates into small pieces.

In a pan, add dates, water, sugar, glucose syrup and salt.

Bring to a boil.

Boil for a few minutes, stirring constantly and waiting until the dates mixture has lost a lot of its moisture and has come together into a sticky mass.

Remove from heat and add chopped nuts.

Let cool slightly, and then transfer into a food processor.

Blend well.

Let cool to room temperature and form into small truffle balls.

Crush the amaretti and roll date candy until covered.

Keep in refrigerator around two weeks.

They are best enjoyed at room temperature though, the flavors unfurl themselves better.

Recipe Source: http://fleurdupoirier.blogspot.com/2011/09/date-nut-candy.html

White Chocolate Almond Amaretto Truffles

Recipe courtesy of Marie Porter, Celebration Generation, www.thespiritedbaker.com.

White chocolate chips 12 oz

Heavy whipping cream 1/3 cup

Amaretto 3 Tbsp

Almond paste or almond butter 3 Tbsp

Finely chopped almonds

 

Place chocolate chips into a glass mixing bowl, and put aside. 

In a small saucepan, combine heavy whipping cream, amaretto, and almond paste/butter. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Heat to a boil, remove from heat. 

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it - it should be smooth. 

Cover with plastic wrap, preferably resting right on top of the surface - this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it's pretty solid. Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt. 

Once all of the ganache is rolled into balls, wash and dry hands, then roll ganache centers in finely chopped almonds. Store in an airtight container for up to one week.

Recipe Source: http://www.abc.virginia.gov/cookingspirits/recipes_2.html 

Golly Polly's Doodles

The chocolate cookie dough was very easy to work with and shape around the filling.  It wasn't too sticky or too dry/crumbly but just right.  I ended up only getting 15 filling balls instead of 17 and even then, I ended with too much chocolate cookie dough.  You might want to double the filling recipe if you want to make these cookies as is.  I ended up getting creative and used the remaining dough to wrap around Hershey Kisses, chunks of Snickers and whole Oreo cookies, just to see how they'd turn out.  If you bake with kids, this is a good recipe to make with them and have them choose different "fillings" to put inside the cookie.  Once it's all wrapped around whatever filling you decide, it's hard to tell what's inside and part of the fun after baking them is discovering which one you got.

Note that the recipe says to bake these for only 6 minutes so don't take your eye off of them or they'll be overdone.  I was a little skeptical about baking them for such little time but it turned out to be perfect, at least in my oven.  The chocolate cookie was soft and when eaten warm, the peanut butter filling was molten.  This was like eating an upscale version of a peanut butter cup in cookie form.  The key is using a rich dark cocoa for the chocolate cookie dough so you get a deep dark chocolate flavor that's complemented by the sweeter peanut butter filling. 

An upscale version of a Reese's peanut butter cup in cookie form  

Doodle Dough

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into 1-tablespoon pieces and softened

¾ cup granulated sugar

¼ cup creamy peanut butter

1 large egg

1 teaspoon pure vanilla extract

Doodle Filling

¼ cup creamy peanut butter

¼ cup confectioners’ sugar

1.     Preheat the oven to 375⁰F.  Line a baking sheet with parchment paper.

2.     In a sifter, combine the flour, cocoa, baking powder, and salt.  Sift onto a large piece of parchment or wax paper.

3.     Place the softened butter, ½ cup of the granulated sugar, and the ¼ cup peanut butter in the bowl of a stand electric mixer fitted with a paddle.  Mix on low for 1 minute, then on medium for 1 minute more.  Stop and scrape down the sides of the bowl and the paddle.  Mix on medium-high for 1 minute.  Scrape down again.

4.     Add the egg and vanilla and beat on medium for 30 seconds; scrape down again once they have been incorporated, about 30 seconds.  Remove the bowl from the mixer and use a rubber spatula or your hands to finish mixing the ingredients until thoroughly combined.  Chill the dough in the refrigerator while making the filling.  (Do not keep the dough in the refrigerator for more than 20 minutes; otherwise  the dough will be difficult to form into the desired shape.)

5.     Make the doodle filling: Place the ¼ cup peanut butter and the confectioners’ sugar in a clean bowl of a stand electric mixer, then beat on medium for 10 seconds.  Remove the bowl from the mixer, and use a rubber spatula to finish mixing until the ingredients are thoroughly combined.  Portion 17 level teaspoons of the filling onto a piece of parchment or wax paper.  Roll each portion into a smooth, round ball.

6.     Using 1 heaping tablespoon, portion 17 pieces of dough.  Roll each portion of dough into a smooth round ball, then flatten each ball in the palm of your hand into a 3-inch-diameter circle.  Using your thumb, make a small indentation, then fold the dough around the filling and roll it into a smooth, round ball.  Roll the balls in the  remaining ¼ cup granulated sugar to coat.

7.     Place the Doodles on the prepared baking sheet about 1 inch apart widthwise and 2 inches apart lengthwise.  Bake on the center rack of the preheated oven for 6 minutes, until barely firm.  (Overbaking will cause these cookies to become hard.)  Remove the cookies from the oven and transfer to a wire rack to cool to room temperature.  Store in a tightly sealed plastic container.

Recipe Source: http://pastrychefbaking.blogspot.com/2011/06/golly-pollys-doodles.html

Margarita Cake Ball Truffles

Concept & process adapted from Bakerella

1 baked 9x13" yellow cake

Zest of 2 limes

1 to 1 1/2 c. Margarita buttercream frosting (see recipe below)

1 (1 lb.) package vanilla candy melts

About 2 T. shortening

Green sprinkles (optional)

Fleur de sel or course sea salt

CAKE BALL CENTERS: Crumble cake into a large bowl, working it into small crumbs. Stir in the lime zest.  Add frosting and mix until well combined. Shape into approximately 1" balls, using about 1 T. dough per ball; set aside on wax paper. Cover with plastic wrap and refrigerate for about 1 hour, or place in freezer for about 15 minutes. 

DIPPING: In a small deep bowl, melt candy melts and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between). Use a fork to dip each cookie dough ball in the candy coating, letting excess coating drip off back into the bowl. Place on wax paper. Sprinkle with a few green sprinkles and a bit of salt. Let stand for candy coating to set up.

Margarita Buttercream

Source: Inspired by top-shelf margaritas; method adapted from The Best Recipe by the editors of Cook's Illustrated magazine, Vanilla Buttercream

1/2 lb. (2 sticks) unsalted butter, softened

2 c. confectioners' sugar

3 T. fresh lime juice

1 T. Triple Sec

1 T. Cuervo Gold tequila

2 T. lime zest

1/16 tsp. salt

Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute. Reduce mixer speed to low. Add confectioners' sugar, 1 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes. Add remaining ingredients (starting with 1/16 tsp. salt); beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes.

Recipe Source: http://thekitchenismyplayground.blogspot.com/2011/07/margarita-cake-ball-truffles-margarita.html

Hazelnut Truffles

 Ingredients

8 oz good quality bittersweet chocolate, chopped

8 oz good quality milk chocolate, chopped

8 oz (1 cup) heavy cream

1 tablespoon hazelnut extract or Frangelico liqueur

chopped toasted hazelnuts, finely chopped (for coating)

Directions 

Chop the bittersweet chocolate and place it in a large heatproof bowl. 

In a small saucepan, heat the cream until it reaches a boil. Turn off the heat and stir in the hazelnut extract or Frangelico. Once it reaches a boil, pour it over the chopped chocolate. Let this mixture sit for about 5 minutes, so the chocolate will soften and melt. Stir with a spatula gently until all the chocolate has melted and the ganache mixture is smooth and glossy. Chill the ganache for 3 hours so it firms up before scooping it. 

After 3 hours, scoop the ganache into 1-inch balls, using either a spoon, a spring-loaded cookie dough scoop, or a melon baller. Place the balls on a parchment-lined sheet pan, and chill overnight. 

The next day, roll each ball in chopped toasted hazelnuts. 

Makes about 32 truffles.

Recipe Source: http://sweetmemoriesdesserts.blogspot.com/2010/07/hazelnut-truffles.html

Eggnog Truffles

Makes 2 dozen 

INGREDIENTS 

1 pound white baking chocolate, divided

4 ounces (1/2 package) cream cheese, softened

1/4 cup confectioners' sugar

1/4 teaspoon nutmeg, ground

1/4 teaspoon Imitation rum extract

Nutmeg, ground (for sprinkling)

 

DIRECTIONS 

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm. 

2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip. 

3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles. 

4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

Tips: Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.

Recipe Source: http://sweetmemoriesdesserts.blogspot.com/2009/11/makes-2-dozen-ingredients-1-pound-white.html

Sugarplums

How can visions of sugarplums dance in your head–when you have no idea what they are?! The original sugarplum (about the size of a prune-plum, thus the name) included a core of seeds–often caraway–coated with up to 12 separate layers of sugar syrup. Our version, loaded with rum-soaked fruit and toasted nuts, is quite a bit more interesting.  

These bite-sized treats have at least a 3-month shelf life at room temperature, well wrapped. Like fruitcake (which they resemble quite a bit in taste), they stay moist, soft, and flavorful for weeks.

Fruit

 10 ounces dried fruit, chopped (a scant 2 cups chopped)*

 3 tablespoons brandy or rum

 *Use just one favorite dried fruit, or an imaginative combination. We like cranberries, apricots, pineapple, and a touch of crystallized ginger.

Batter

 1/4 cup (1/2 stick, 2 ounces) butter

 1/2 cup (3 3/4 ounces) brown sugar

 1/4 teaspoon salt

 1/4 teaspoon ground cinnamon

 1/8 teaspoon ground allspice or 1/4 teaspoon ground ginger

 1/8 teaspoon ground nutmeg

 1/4 teaspoon baking powder

 1 large egg

 3/4 cup (3 1/4 ounces) King Arthur Unbleached All-Purpose Flour

 2 tablespoons (1 ounce) boiled cider*

 2 tablespoons (1 3/8 ounces) light or dark corn syrup

 1/2 cup chopped toasted pecans or walnuts** 

 *Or substitute light or dark corn syrup. 

 **Toast nuts in a preheated 350°F oven for 8 to 10 minutes, until they’re golden brown and smell roasted.

 Coating

 1/3 cup (2 3/8 ounces) Baker’s Special (extra-fine or superfine) sugar

 1/2 teaspoon tart and sour flavor, optional

Chop the fruit fairly fine in a food processor. Combine with the liquor, cover, and let rest overnight. Or speed things up by microwaving the fruit and liquor (in a covered bowl) for about 1 minute, till the liquid is very hot. Leave the fruit covered, and let cool to room temperature. 

 Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. Combine the butter, sugar, salt, spices, and baking powder, then beat in the egg, scraping the bowl. Add the flour, then the cider, syrup, fruit (with any remaining liquid), and nuts. 

 Drop the dough by teaspoonfuls (a teaspoon cookie scoop works well here) onto the prepared baking sheets. Bake for 12 minutes; the cookies will look soft, and will just be starting to brown on the bottom. Remove the cookies from the oven, and let them cool on the pan for 5 minutes. 

 While the cookies are cooling, place the sugar in a medium-sized plastic bag. If you’re using the tart and sour flavor, first combine the sugar and flavor in a mini food processor or blender, and blend till smooth. 

 While the cookies are still hot, gently squeeze them into balls. Place cookies in the bag, 6 or 8 at a time, and shake gently till they’re coated with sugar. Place on a rack to cool. Store airtight. If you’ve stored cookies for a while, shake with sugar again just before serving, if desired.

 Yield: about 4 dozen 1" sugarplums.

Variation: Want to add another layer of flavor (literally) to the sugarplums? After squeezing them into balls, roll them in a shallow pan of flavored syrup to coat; you’ll need about 1/3 cup of syrup. Try vanilla, pomegranate, white ginger, black currant, or the flavor of your choice. Place them on a rack to dry. When they’re still tacky but no longer wet, coat in sugar as directed above, and wrap well to store.

Recipe Source: http://www.kingarthurflour.com/recipes/sugarplums-recipe

Samoa Truffles

INGREDIENTS 

7.5 oz box Samoas (Keebler makes cookies almost identical to Samoas called Coconut Dreams that would work well also) 

2 Tablespoons Dulce de Leche (thick, caramely sweetened condensed milk--it's in the Mexican food section of your grocery store)

Dark chocolate almond bark or candy melts

1 cup coconut, toasted  

(You can toast coconut in the oven or on the stove top. To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. To toast coconut on the stove top, spread shredded coconut into a large skillet (or small, if you only need a small amount) and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven. 

Before you start, keep in mind that coconut can burn very easily, so it’s better to take your time than to try and increase the heat and rush the toasting.)

---------------------------------------------------------------------

DIRECTIONS


Break cookies into large pieces and place in the bowl of a food processor. Process into very fine pieces. If you do not have a food processor, crush cookies in a large Ziploc bag with a rolling pin or mallet. 

Dump cookie crumbs into a medium sized bowl and add Dulce de Leche. Using your hands, combine well. Roll mixture into walnut sized balls and place in the refrigerator for about an hour. 

Melt chocolate according to package instructions and using a toothpick, dip truffles completely. Place on a wax paper lined baking sheet and sprinkle with toasted coconut before set.  

Place truffles in the refrigerator to set completely. 

**makes a dozen.

Recipe Source: http://www.confessionsofacookbookqueen.com/2011/03/samoa-truffles/

Peanut Butter Pretzel and Toffee Bonbons

*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.

*Makes about 10-12 dozen bonbons

 8 tablespoons butter, softened to warm room temperature

 2 cups powdered sugar

 2 cups peanut butter

 1 cup toffee bits

 2 cups chopped/crushed pretzel sticks

 1 pound chocolate (semisweet, milk, bittersweet)

 2 tablespoons shortening or butter

 Toffee, chopped nuts, chocolate jimmies for garnish

In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula. 

Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months. 

Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate). 

One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets. 

Refrigerate the bonbons until ready to serve.

 Recipe Source: http://www.melskitchencafe.com/2011/03/peanut-butter-pretzel-and-toffee-bonbons.html

Key Lime Cookie Truffles

Ingredients

 ◦1, 8 oz. Pkg Cream Cheese, softened

 ◦4 c. (1 lb, 2 oz pkg) Golden Oreos, crushed (I used my food processor)

 ◦3 c. Graham Cracker Crumbs (I used my food processor)

 ◦3/4 c. AP Flour

 ◦3/4 c. Key Lime Juice

 ◦1/2 c. Raspberry Jam (optional)

 ◦2 lbs. White Chocolate Candy Discs, melted

Instructions 

1. In an electric mixer, beat cream cheese until smooth. Beat in the Oreo and graham cracker crumbs, lime juice and flour. Beat in the raspberry jam (if using). Let sit in the fridge for 30 minutes to firm up.

2. Line a cookie sheet with foil. Roll dough into balls with the palm of your hands and place on the cookie sheet. Put in the freezer for 30-45 minutes.

3. Dip into white chocolate and decorate with green sugar, white chocolate, graham cracker crumbs, etc.

Recipe Source: http://dessertedplanet.com/key-lime-cookie-truffles/

Peanut Butter Oreo Truffle Cookie Cups

Oreo Truffle 

1 pkg. Oreos, crushed (reserve a few tbsp. for the tops)

1 (8 oz.) cream cheese, softened

Chocolate Almond Bark

Place the crushed Oreos and softened cream cheese in a mixing bowl. Cream until fully incorporated. Roll into small balls. (about the size of a large whopper candy) Place on a wax paper lined tray. Freeze about 20 minutes. Melt the chocolate bark in a microwave safe bowl stirring often. Using a toothpick, dip the Oreo truffle completely. Set on the wax paper to dry and sprinkle with the reserved Oreo crumbs.

Peanut Butter cookies

1/2 c. shortening

1/2 c. peanut butter

2 tbsp. honey

1/2 c. sugar

1/2 c. brown sugar

1 tsp. baking powder

1/4 tsp. baking soda

1 egg

2 tbsp. milk

1 tsp. vanilla

1 3/4 c. all-purpose flour

1/4 c. sugar (for rolling the dough balls in)

Preheat oven to 350* Spray mini muffin pans with non-stick spray and set aside. In a large mixing bowl, cream the shortening, peanut butter, and honey until creamy. Add both sugars, baking powder, and baking soda, and mix until combined. Beat in the egg, milk, and vanilla. Slowly start adding the flour and mixing until fully combined. Roll the dough into 1 inch balls and roll in the 1/4 c. sugar. Place in the muffin pans and bake for 8-9 minutes. As soon as you pull the cookies from the oven, place an Oreo truffle in the center and press down very gently. Let cool in the pan for 2 minutes, then gently remove to a wire rack to cool. After they have cooled slightly, transfer to a plate and refrigerate to set completely. These need to be refrigerated when not being eaten.

 

Recipe Source: http://insidebrucrewlife.blogspot.com/2011/07/peanut-butter-oreo-truffle-cookie-cups.html

Chocolate Kahlua Bonbons

The bonbons I made myself, modified a recipe I saw in a magazine and had tucked away in my head. They were easy, no bakes dipped in chocolate and drizzled with coffee flavored icing. YUM!

20 chocolate sandwich cookies with cream filling (oreos or Jojo’s)

 1 1/2 cup roasted pecans, walnuts & almonds

 2-3 tablespoons Kahlua, coffee flavored liquor or strong coffee.

 2 tbsp cocoa powder

 1 tbsp maple syrup

Pulse cookies & nuts in food processor to a fine crumb. Add everything else and pulse to combine.  Shape mixture into 1″ balls. Place on plate and pop into freezer for 1 hour.  After the 1 hours is complete, melt 1 cup chocolate chips with 2 tsp shortening.  Dip balls and place on plate.  Drizzle with a mixture of 1/2 cup powdered sugar and 1-2 tsp strong coffee or Kahlua.

Recipe Source: http://blog.creativekismet.com/category/holiday-hoopla/page/2/

Chocolate Chip & Toffee Cookie Dough Truffles

 1 stick unsalted butter, room temperature

 3/4 cup brown sugar, packed

 2-1/4 cups all-purpose flour

 1 (14 oz.) can sweetened condensed milk

 1 tsp. vanilla extract

 1/2 cup mini semi-sweet chocolate chips

 1/2 cup or more of toffee bits

 1 bag semi-sweet chocolate chips, or chocolate of your choice

 Mini semi-sweet chips to garnish (optional) or toffee bits (I would have used these, but I ran out, grrr!)

1. In the bowl of an electric mixer, combine the butter and sugar and beat until light and fluffy, about 2 minutes. Add in the flour, sweetened condensed milk, and vanilla. Mix until well mixed and smooth. Stir in the chocolate chips and toffee. Cover with plastic and refrigerate until very firm but still scoopable. You can stick in the freezer for a little bit too, just make sure it doesn’t get too hard.

 2. Shape the chilled dough into small balls, if your dough is too sticky, put it back in the fridge for a bit, or wet down your hands. I made my dough balls around 25 grams each (you know what a freak I am about size!) They are about 1-1/2″ in diameter. Stick these in the freezer for about 30 minutes to set. Mine didn’t take too long.

 3. Line a baking sheet with parchment paper. After truffles have frozen, melt the chocolate chips in the microwave or a double boiler. Dip each truffle into the chocolate to coat. Tap fork on the edge of your bowl to remove excess chocolate. Set on prepared pan and garnish quickly, before chocolate set. Refrigerate until ready to serve. This made about 30 dough balls for me.

Recipe Source: http://nummy-yummys.com/?page_id=1810

Caramel Bonbons

INGREDIENTS

 1/2kg dulce de leche (milk jam or caramel)

 1 tablespoon bitter chocolate powder

 plain sweet biscuits, crushed

 2 tablespoons cognac (French brandy)

 2 tablespoons walnuts, ground

 chocolate granules

PREPARATION

Put dulce de leche, chocolate powder, cognac, round walnuts and crushed biscuits into a mixing bowl.

Mix well to form a firm dough.

Grease your hands and form small balls with the mixture.

Roll the balls over chocolate granule until well coated.

Serve them in small paper cases.

Recipe Source: http://www.sweetsndesserts.com/ver-receta.php?id=45

Turtle Cheesecake Truffle Recipe

Oh man, these truffles are so good. They actually taste like cheesecake! Which is already good in and of itself, but when you cover it in chocolate, drizzle it with caramel, and top it with nuts...amazing!

Servings: Makes 15 truffles Prep Time: 5 minutes Cook Time: 30 minutes plus 1 hour+ refrigeration time. 

Ingredients:

 1 package Philadelphia Cream Cheese (or mascarpone cheese)

 1 package (8 ounces) baking chocolate squares, semi-sweet (or candy melts)

 1 cup graham cracker crumbs

 1/4 cup chopped pecans, finely chopped

 1/4 cup caramel sauce (or melted caramel squares)

Directions: 

1. Combine the cream cheese with the graham cracker crumbs. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.

2. While the cheesecake balls are freezing, melt the chocolate according to package directions.

3. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.

4. Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving (up to overnight).

 

Recipe Source: http://steamykitchen.com/15207-turtle-cheesecake-truffles-recipe.html

Chocolate-Covered Marzipan Rum Balls

I had made these sweets for a friend’s party a few days before and I hadn’t blogged about them yet.  Perfect!  They are marzipan balls filled with rum soaked raisins and topped with melted dark chocolate.  They are traditional Sicilian sweets and I love the chocolate topping and the liqueur soaked raisins hidden inside.  Before starting to prepare these sweets I want to THANK Sandra for giving me the opportunity to be a guest over at her beautiful site and for being such a supportive and lovely fellow foodie! Thank You Sandra… you know how much I appreciate your delicious recipes and your mouthwatering pictures! 

Adapted from Maria Grammatico’s recipe of Dolcetti al liquore – from the book “Bitter Almonds: Recollections and Recipes of a Sicilian Girlhood” by Mary Taylor Simeti

Ingredients (makes 25):

 500 gms (2c) almond meal

 500 gms (2c) icing sugar

 1/2 glass of water to add little by little (you may need less)

 A few drops of almond essence or bitter almond essence (optional)

 1 cup of rum

 60 gms ( 1/4 c) raisins

 150 gms (6 oz) dark chocolate

Put the raisins in warm water for a few minutes.  When soft remove them from the water and pat them dry.  Put them in a glass jar and cover them with the rum.  Let them soak for 24 hours.

The following day, put the almond meal and icing sugar in a big bowl.  Mix them well and add the almond essence (optional) and the water slowly while kneading with your hands.

When you get a smooth and pliable dough, your marzipan is ready.

Roll the marzipan into a 1 cm ( 1/2 ") thick sheet.  You can do this on baking paper to prevent it from sticking to the benchtop.

Cut some circles with a diameter of approximately 4 cm (1.5").

Put 3 raisins on half of the circles and cover them with the remaining circles.

Press the sides well to make sure they do not come apart and then roll them with your hands into roundish shapes.  Keep aside.

In the meantime, melt the dark chocolate and dip the top part of the marzipan sweets in it.

Let the chocolate dry.

They are now ready to serve!

Recipe Source: http://www.manusmenu.com/chocolate-covered-marzipan-rum-balls

Almond Bon Bons

1 1/2 c flour
1/2 c butter, soft
1/3 c powdered sugar
2 T milk
1 t vanilla
4 oz. almond paste (comes in a tube)

Almond Glaze: 1 c powdered sugar
1/2 t almond extract
4 t milk - mix all until blended smooth.


Heat oven to 375. Beat flour, butter, powdered sugar, milk and vanilla on medium until mixed well. Slice almond paste into 1/2 inch slices and then cut each slice into fourths. Shape one inch balls of dough around each bit of almond paste. Roll into a nice ball shape. Place 1 inch apart on ungreased cookie sheet or parchment lined baking sheet. Bake 10-12 minutes until they are set and the bottom is just starting to get golden. Remove to a rack and cool completely. Dip the tops of the cooled cookie into the almond glaze.

Recipe Source: http://www.housewifebarbie.com/2007/12/almond-bon-bons.html