These were originally Lemon truffles. But I did not have any lemon extract, or any lemons, or lemon juice. So - I made it Key Lime.
Yes, this is yet another Pinterest recipe. This recipe came from Kellynbakes' blog
These are yummy and I made a double batch.
You can find the recipe here. I followed the recipe exactly except for using key lime juice instead of Lemon extract. Next time, I will use the lemon extract. I think the flavor will be stronger and stand out more.
Enjoy!
Showing posts with label Truffles. Show all posts
Showing posts with label Truffles. Show all posts
Sunday, December 25, 2011
Sugar Cookie Truffles
These involved a few steps but worth it!
Yes, I found these on Pinterest. The recipe came from Munchkin Munchies. You can find the recipe here.
I made a double batch and I used homemade plain sugar cookies.
We finished them by dipping in white chocolate and using snowflake sprinkles to decorate them.
Enjoy!
Yes, I found these on Pinterest. The recipe came from Munchkin Munchies. You can find the recipe here.
I made a double batch and I used homemade plain sugar cookies.
We finished them by dipping in white chocolate and using snowflake sprinkles to decorate them.
Enjoy!
Thin Mint Truffles
These are a huge favorite! They are also perfect since Girl Scout Cookie season is coming up soon. Grab a few extra boxes to make these yummy truffles. They even got the seal of approval from the Chastain Girls.
Ingredients:
9 oz box of Thin Mints (if you can't get Girl Scout Thin Mints you can get generic Publix Brand variety that will work fine too)
4 oz (1/2 block) cream cheese, softened
Dark chocolate almond bark or dark chocolate candy melts
nonpareils or green candy melts for decoration
Crush the Thin Mints into fine crumbs. You can use a ziploc bag and rolling pin or a food processor. I used the food processor and it made the job easy.
Once they are crushed, transfer them into a large bowl.
Add the softened cream cheese. You can mix them with your hands. If you are not using a stand mixer, this is the easiest way to mix them. They just don't mix well with a wooden spoon. Mix until you can no longer see any cream cheese.
I would suggest refrigerating them for an hour or so. You can roll them into 1" balls right away but chilling them makes the job a little easier.
Roll them into 1" balls, place on a wax paper or parchment paper lined baking sheet. Refrigerate for an hour or so.
Melt the dark chocolate and dip them completely. I use the 2 fork method, drop the truffle in use one fork to pull out the truffle and the other fork to help get the excess chocolate off the truffle. Place back on the baking sheet. You can sprinkle them with the nonpareils before the chocolate sets up. Or let the chocolate set up and drizzle with the melted green candy melt.
Refrigerate until firm.
Keep refrigerated to store them. Store in air tight container.
Makes 24 truffles.
Enjoy!
Ingredients:
9 oz box of Thin Mints (if you can't get Girl Scout Thin Mints you can get generic Publix Brand variety that will work fine too)
4 oz (1/2 block) cream cheese, softened
Dark chocolate almond bark or dark chocolate candy melts
nonpareils or green candy melts for decoration
Crush the Thin Mints into fine crumbs. You can use a ziploc bag and rolling pin or a food processor. I used the food processor and it made the job easy.
Once they are crushed, transfer them into a large bowl.
Add the softened cream cheese. You can mix them with your hands. If you are not using a stand mixer, this is the easiest way to mix them. They just don't mix well with a wooden spoon. Mix until you can no longer see any cream cheese.
I would suggest refrigerating them for an hour or so. You can roll them into 1" balls right away but chilling them makes the job a little easier.
Roll them into 1" balls, place on a wax paper or parchment paper lined baking sheet. Refrigerate for an hour or so.
Melt the dark chocolate and dip them completely. I use the 2 fork method, drop the truffle in use one fork to pull out the truffle and the other fork to help get the excess chocolate off the truffle. Place back on the baking sheet. You can sprinkle them with the nonpareils before the chocolate sets up. Or let the chocolate set up and drizzle with the melted green candy melt.
Refrigerate until firm.
Keep refrigerated to store them. Store in air tight container.
Makes 24 truffles.
Enjoy!
Salted Caramel and Whiskey Truffles
Yes, another Pinterest find!!
I found this one on pinterest and the recipe can be found here on Baker's Royale. These were a little involved but not hard. They are worth the extra effort.
Enjoy!
I found this one on pinterest and the recipe can be found here on Baker's Royale. These were a little involved but not hard. They are worth the extra effort.
Enjoy!
Saturday, December 24, 2011
Bourbon Balls
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
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
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.
Saturday, December 17, 2011
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!
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!
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!
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