This recipe is from my mother in law, Lorene Vaverek.
I also doubled this recipe for the boxes too.
Bourbon Balls
1 1/2 cups crushed vanilla wafers
1 1/2 cups ground pecans
1 1/2 cups confectioners sugar
3 Tbs cocoa
1/4 cup bourbon
1 Tbs vanilla
2 Tbs corn syrup, I use light but dark would work too
1 cup sifted confectioner's sugar for coating
Combine all the ingredients. Refrigerate for an hour or so.
Scoop into balls and roll in powder sugar.
Can be stored in an air tight container for a week or two. They mellow after a few days. They can also be frozen before you roll them in the powder sugar.
Enjoy
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Saturday, December 24, 2011
Gingerbread Truffles
This recipe is from About.com by Elizabeth Labau
I made a double batch for the goodie boxes
I also copy and pasted the recipe from the website. I did not alter or change a thing except I dipped them in white candy coating and sprinkled them with gingerbread men sprinkles.
2. Once the white chocolate is melted, add the corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with a whisk until it comes back together. Stir in the gingersnap crumbs, powdered sugar, all the spices, the salt, and the chopped nuts. Place the mixture in the refrigerator until it is firm enough to shape, about 1 hour.
3. Using a teaspoon, roll the candy into small balls between your palms. Place the granulated sugar in a small bowl, and roll the balls in the sugar.
4. Place the gingerbread truffles in an airtight container and store them in the refrigerator. These candies store for several weeks, but they tend to lose some of their strong ginger flavor after about a week. Allow the truffles to come to room temperature before serving.
I made a double batch for the goodie boxes
I also copy and pasted the recipe from the website. I did not alter or change a thing except I dipped them in white candy coating and sprinkled them with gingerbread men sprinkles.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 30 truffles
Ingredients:
- 1 cup white chocolate chips
- 3 tbsp light corn syrup
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup powdered sugar
- 1 cup finely chopped nuts
- 2.5 cups gingersnap crumbs (about one 12-oz box)
- 1/2 cup granulated sugar, for rolling
Preparation:
1. Place the white chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.2. Once the white chocolate is melted, add the corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with a whisk until it comes back together. Stir in the gingersnap crumbs, powdered sugar, all the spices, the salt, and the chopped nuts. Place the mixture in the refrigerator until it is firm enough to shape, about 1 hour.
3. Using a teaspoon, roll the candy into small balls between your palms. Place the granulated sugar in a small bowl, and roll the balls in the sugar.
4. Place the gingerbread truffles in an airtight container and store them in the refrigerator. These candies store for several weeks, but they tend to lose some of their strong ginger flavor after about a week. Allow the truffles to come to room temperature before serving.
Red Velvet Cake Balls
This is my Red Velvet Cake recipe and Cream Cheese Frosting made into a cake ball.
Red Velvet Cake
Makes 2 - 8" cake rounds
2 1/2 cups flour
1 /2 tsp salt
1 tsp baking soda
1 TBS cocoa
1 1/2 cup sugar
1 1/4 cup vegetable oil
2 eggs
2 oz (2 bottles) red food coloring
1 cup buttermilk
1 tsp vanilla
prep pans by using vegetable shortening and flour (I make a mix of flour and cocoa) on the pans (grease the pan then sprinkle the flour to coat the pan)
Heat oven to 325 degrees.
Sift the flour, salt, baking soda, and cocoa together in a medium bowl
Cream sugar and oil together in a large mixing bowl (takes 3 - 5 minutes)
When the mixture is well creamed add in the eggs one at a time. Mix well.
Slowly add in the food color and vanilla.
Alternately add in the flour mixture and the buttermilk. Begin add end with the buttermilk.
Mix well.
Pour into the prepped pans.
Bake for 28 - 30 minutes.
They also make great cupcakes. Or to make the cake balls pour into a prepped 9 x 13 pan. Bake for 30 minutes.
Cream Cheese Walnut Frosting
8 oz cream cheese, softened
1/2 cup butter, softened
1 # ( 4 cups) powder sugar
1 tsp vanilla
1/2 cup - 1 cup chopped walnuts (optional) You can also use pecans
Cream the cream cheese and butter. Add the vanilla and powder sugar. Mix well.
Fold in the nuts.
* To make the cake balls. Crumble the cooled red velvet cake. Add the cream cheese frosting. Refrigerate the mixture for several hours. Scoop by the tablespoon full onto a pan. Refrigerate for another hour or two. Melt white candy coating. Dip each the cake balls into the white chocolate. Let set or refrigerate until set.
Enjoy!!
Red Velvet Cake
Makes 2 - 8" cake rounds
2 1/2 cups flour
1 /2 tsp salt
1 tsp baking soda
1 TBS cocoa
1 1/2 cup sugar
1 1/4 cup vegetable oil
2 eggs
2 oz (2 bottles) red food coloring
1 cup buttermilk
1 tsp vanilla
prep pans by using vegetable shortening and flour (I make a mix of flour and cocoa) on the pans (grease the pan then sprinkle the flour to coat the pan)
Heat oven to 325 degrees.
Sift the flour, salt, baking soda, and cocoa together in a medium bowl
Cream sugar and oil together in a large mixing bowl (takes 3 - 5 minutes)
When the mixture is well creamed add in the eggs one at a time. Mix well.
Slowly add in the food color and vanilla.
Alternately add in the flour mixture and the buttermilk. Begin add end with the buttermilk.
Mix well.
Pour into the prepped pans.
Bake for 28 - 30 minutes.
They also make great cupcakes. Or to make the cake balls pour into a prepped 9 x 13 pan. Bake for 30 minutes.
Cream Cheese Walnut Frosting
8 oz cream cheese, softened
1/2 cup butter, softened
1 # ( 4 cups) powder sugar
1 tsp vanilla
1/2 cup - 1 cup chopped walnuts (optional) You can also use pecans
Cream the cream cheese and butter. Add the vanilla and powder sugar. Mix well.
Fold in the nuts.
* To make the cake balls. Crumble the cooled red velvet cake. Add the cream cheese frosting. Refrigerate the mixture for several hours. Scoop by the tablespoon full onto a pan. Refrigerate for another hour or two. Melt white candy coating. Dip each the cake balls into the white chocolate. Let set or refrigerate until set.
Enjoy!!
Pumpkin Whoopie Pies
I make these starting in October. They are great with or without the filling. They also freeze well. If you are going to freeze them. Lay them on a flat cookie sheet, freeze then package with parchment or wax paper between the layers.
Pumpkin Whoopie Pies
from Family Fun magazine November 2005
Ingredients:
Cookies:
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 tsp vanilla extract
1 (15 oz) can pumpkin
3 cups flour (can use all purpose or whole wheat, or a combo of both)
1 Tbs pumpkin pie spice **
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
2 - 3 cups confectioner's sugar
Heat oven to 350 degrees
In separate bowl combine flour, pumpkin spice, baking powder, baking soda and salt.
Beat eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth.
Stir in pumpkin.
Add the dry ingredients to the wet mixture a half cup at a time, blend well after each addition. (Note: I use my stand mixer, add the flour mixture in a bit at a time)
Drop by heaping tablespoon onto a baking sheet. (Make sure you use parchment or sprayed baking sheet. The recipe says ungreased but trust me - use something on the baking sheet. The recipe also says to flatten them, but this is not necesary. They flatten on their own.)
Bake for 10 -12 minutes and transfer to cooling rack. Cool completely before filling. (this is a good time to freeze them if you are going to do so. Do not freeze them with the filling, they will get soggy)
To make the filling:
Beat the cream cheese, butter, and vanilla extract in a bowl until light and fluffy.
Mix in the confectioner's sugar a little bit (1/2 cup) at a time until the frosting is spreadable. You can also add a teaspoon or 2 of milk if it is too thick.
To assemble:
Turn one cookie on it's top and spread a generous amount of frosting on each one. Top with another cookie. Keep refrigerated since you are using the cream cheese frosting. Cover well and they will be good for up to a week.
I usually get about 40 cookies. The recipe says 10 - 14. They must have used BIG tablespoons!!
These are super easy and great for kids to make.
Enjoy!
Pumpkin Whoopie Pies
from Family Fun magazine November 2005
Ingredients:
Cookies:
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 tsp vanilla extract
1 (15 oz) can pumpkin
3 cups flour (can use all purpose or whole wheat, or a combo of both)
1 Tbs pumpkin pie spice **
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Filling/Cream Cheese Frosting
4 ounces cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla extract
2 - 3 cups confectioner's sugar
Heat oven to 350 degrees
In separate bowl combine flour, pumpkin spice, baking powder, baking soda and salt.
Beat eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth.
Stir in pumpkin.
Add the dry ingredients to the wet mixture a half cup at a time, blend well after each addition. (Note: I use my stand mixer, add the flour mixture in a bit at a time)
Drop by heaping tablespoon onto a baking sheet. (Make sure you use parchment or sprayed baking sheet. The recipe says ungreased but trust me - use something on the baking sheet. The recipe also says to flatten them, but this is not necesary. They flatten on their own.)
Bake for 10 -12 minutes and transfer to cooling rack. Cool completely before filling. (this is a good time to freeze them if you are going to do so. Do not freeze them with the filling, they will get soggy)
To make the filling:
Beat the cream cheese, butter, and vanilla extract in a bowl until light and fluffy.
Mix in the confectioner's sugar a little bit (1/2 cup) at a time until the frosting is spreadable. You can also add a teaspoon or 2 of milk if it is too thick.
To assemble:
Turn one cookie on it's top and spread a generous amount of frosting on each one. Top with another cookie. Keep refrigerated since you are using the cream cheese frosting. Cover well and they will be good for up to a week.
I usually get about 40 cookies. The recipe says 10 - 14. They must have used BIG tablespoons!!
These are super easy and great for kids to make.
Enjoy!
Christmas Eve Deliveries
They are all delivered!!!! 30 varities - DONE. Now time to finish posting all the recipes!
Yes - we are already working and adjusting the list for 2012.
From our families to yours - have a Merry Christmas and Happy New Year..
Enjoy!
Yes - we are already working and adjusting the list for 2012.
From our families to yours - have a Merry Christmas and Happy New Year..
Enjoy!
Saturday, December 17, 2011
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!
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!
Thursday, December 15, 2011
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!
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 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!
Sunday, December 4, 2011
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!!!
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!!!
Wednesday, November 30, 2011
For the Adults!
What shall I make for the adults to go along with their baked goodies? Why not infused Vodka? I love that idea!
So on to Pinterest I went and found this blog Fancy Napkin
Thank you Fancy Napkin! Now I can add a special twist to the Samplers for our friends!
(Pictures to follow)
Enjoy!!
DAY 1
PEANUT BUTTER COOKIES
This is a very basic recipe. I downloaded this one from Cathy Lowe of Food Network.com But really I have seen the same recipe in a number of places.
Ingredients:
1 cup Sugar, 1/4 cup additional to roll cookies
1 stick butter - at room temperature (not too soft. You should be able to just press your finger into the butter) and only use butter - no margarine
1 egg, I bring my eggs to room temp when I bake
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour - white unbleached all purpose
Preheat oven to 375 degrees. Line baking sheets with parchment paper or you can grease them. Honestly, invest in parchment paper you will thank me later.
In a large bowl, cream together the butter and sugar. Beat in the egg. Mix in the peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda, and flour until well combined.
Roll dough into 1 inch balls - I use a small ice cream scoop. Then roll in sugar. I dip my fork in sugar then make a criss cross pattern on the cookies. You can sprinkle a little more sugar if you like.
Bake for 12 - 15 minutes. Cool on cookies sheet for 5 minutes then transfer to cooling rack.
This recipe can be doubled. If you make 3 times or 4 times you have to adjust the salt and flour. Just make 2 batches of double. I made 4 times and got 240 cookies (3 were eaten by the taste tester) These cookies also freeze really well.
Enjoy!
This is a very basic recipe. I downloaded this one from Cathy Lowe of Food Network.com But really I have seen the same recipe in a number of places.
Ingredients:
1 cup Sugar, 1/4 cup additional to roll cookies
1 stick butter - at room temperature (not too soft. You should be able to just press your finger into the butter) and only use butter - no margarine
1 egg, I bring my eggs to room temp when I bake
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour - white unbleached all purpose
Preheat oven to 375 degrees. Line baking sheets with parchment paper or you can grease them. Honestly, invest in parchment paper you will thank me later.
In a large bowl, cream together the butter and sugar. Beat in the egg. Mix in the peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda, and flour until well combined.
Roll dough into 1 inch balls - I use a small ice cream scoop. Then roll in sugar. I dip my fork in sugar then make a criss cross pattern on the cookies. You can sprinkle a little more sugar if you like.
Bake for 12 - 15 minutes. Cool on cookies sheet for 5 minutes then transfer to cooling rack.
This recipe can be doubled. If you make 3 times or 4 times you have to adjust the salt and flour. Just make 2 batches of double. I made 4 times and got 240 cookies (3 were eaten by the taste tester) These cookies also freeze really well.
Enjoy!
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