Margarita Balls

These are a favorite of everyone. It is like a mini margarita in cookie form. I dare you to eat one and not love them!!

Margarita Balls

1 package vanilla wafers (12 oz) finely chopped - I use a food processor
1 1/2 cups of pretzels to make 3/4 finely chopped pretzels - use the food processor
combine these and set aside.
1 package (16 oz) confectioner's sugar
3/4 cup frozen margarita or limeade concentrate (thawed)
6 oz. cream cheese, softened
1 tsp tequila (optional - although it is a minimal amount compared to the other ingredients)
1 tsp orange-flavored liqueur (optional)
combine and mix with the vanilla wafers and pretzels until well combined
refrigerate for 2 - 3 hours.
1/2 - 1 cup granulated sugar
zest the rind of 3 limes
combine the granulated sugar and zest of limes. Now divide the sugar mixture into 2 bowls.
In one bowl add a few drops of red food coloring and combine well.
In the other bowl add a few drops of green food coloring and combine well. You can actually use any colors or leave the food coloring out.
Scoop the margarita mixture and coat in the granulated sugar mixture. I make half red and half green.
after they are all scooped refrigerate the balls.

Enjoy!

Buckeyes

I know - Buckeyes - not a secret recipe and I am sure everyone has their own twist on them.
This Buckeye recipe came from my Grandma McCray. She made these every year, maybe because she lives in Ohio, maybe because she likes Peanut Butter....who knows. I double the recipe, freeze the Peanut Butter filling then dip them in Chocolate.

Buckeyes

1 cup smooth Peanut Butter
1 1/4 cups confectioners sugar/10X powder sugar
1/2 cup butter, softened (Use butter not margarine)
Melted chocolate, I use the chocolate candy bark

Combine the peanut butter and the softened butter until it is well mixed. You should not have any lumps.  Gradually add the powder sugar.
Refrigerate the mixture.
Scoop into balls, about a tablespoon amount.
Freeze or refrigerate overnight or several hours.
With a toothpick dip into melted 3/4 of the way.
Makes about 40 pieces.

Enjoy!

Pumpkin Spice Truffles

Surprise! Another Pinterest find. I am in love with Pinterest.
 The recipe comes from here Annie's Eats.  I doubled it and it turned out great. I will make one more single batch this weekend. Right now they are scooped and frozen until next Tuesday.

Pumpkin Spice Truffles
Yield: about 30 truffles
Ingredients:
1 cup white chocolate, coarsely chopped (about 5 oz)
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 tbsp. confectioners' sugar
¼ tsp. ground cinnamon **I used pumpkin pie spice blend instead of straight cinnamon
Pinch of orange zest
4 oz. cream cheese, softened
For dipping:
about 16 oz. chopped white chocolate, melted (or white candy melts)*
For garnish:
Additional gingersnap crumbs
Directions:
To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth.  Set aside to cool slightly.  Add the pumpkin, gingersnap and graham cracker crumbs, confectioners' sugar, cinnamon, orange zest and cream cheese.  Mix well until completely blended and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
Scoop the filling mixture and roll into balls, about 1 inch in diameter.  Transfer to a parchment- or foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm, about 2 hours.
When you are ready to dip the truffles, melt the white chocolate or candy melts for coating in a heatproof bowl set over simmering water.  Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate.  Turn quickly to coat and balance on the tines of a fork to shake off the excess.  Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired.  Repeat with the remaining filling balls.  Transfer the baking sheet to the refrigerator and chill until the coating is set.
*I prefer the flavor of good quality white chocolate to that of candy melts.  However, melted white chocolate can be tricky to work with sometimes so candy melts may be an easier way to go.

Enjoy!

Eggnog Truffles

 I am not sure where I found this recipe now but I know it was on Pinterest! Found it!! Here is the link from McCormick.com

I will say - I had a hard time getting my white chocolate to melt. I think it was old and didn't cooperate at all. My second batch was with a new bag of the Ghirardelli white chocolate chips and it worked out much better. I made 2 double batches and will make a 3rd double batch this weekend.

Eggnog Truffles
Prep Time: 25 minutes
Refrigerate: 5 hours
Ingredients:
·    1 pound white baking chocolate, divided
·    4 ounces (1/2 package) cream cheese, softened
·    1/4 cup confectioners’ sugar
·    1/4 teaspoon McCormick Ground Nutmeg
·    1/4 teaspoon McCormick Imitation Rum Extract
·    McCormick Ground Nutmeg (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 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, 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
4.    Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to 1 week.
Makes 2 dozen.
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. 
Enjoy!

To tide you over...

Sweet Sugar Belle posted on Facebook a cookie swap round up link. Tons and tons of cookies!!! head over to The Little Kitchen to try them out. The link up is called The Great Food Blogger Cookie Swap 2011.

Enjoy!

A little behind

I know  -  I am a little behind in posting. Hoping to catch up in the next couples days. I will also finally have pictures!!!!!
Enjoy!

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies
1 cup granulated Sugar
1 cup packed brown sugar
1 cup cream PB
1 cup Butter, softened
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 (6oz) or 1 cup semi-sweet chocolate chips

Heat Oven to 325 degrees.

Cream Butter, sugars, and peanut butter in a large bowl

Add eggs

Stir together the flour and baking soda in another bowl. Add to creamed mixture

Beat just until well mixed.

Stir in Chocolate Chips.

Drop by teaspoon fulls (we use a small scoop) onto a cookie sheet lined with parchment paper. You can flat them slightly. We do not.

Bake 10 -15 minutes until bottoms are lightly browned.

Cool slightly on pan then transfer to a cooling rack.

Makes 6 dozen yummy cookies!!



Enjoy!!!