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Chocolate Truffles   #choctoberfest

10/20/2017

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     This is 'candy making' - no oven involved.  Actually quite the opposite, you want a cold kitchen, cold filling and to refrigerate these when done.  These get the 'base' filling mixed together with your favorite liqueur.  You pick your filling too - do you want dark, milk or white chocolate?  I went with Ghirardelli white chocolate chips, melted and added to the filling mix.  I then used white chocolate and milk chocolate 'melting chocolate/bark" for the coating. As for the liqueurs - that is completely up to you!  I went with Bailey's, Frangelico & Kahlua - we like the Bailey's the best but, they each have their own flavor profiles,  I do have some orange infused brandy for making dark chocolate truffles as well...if you don't want to spend a lot of money on large bottles of liqueurs to use, do what I do and buy the 'sample sizes' from the liquor store...if you want to make them non-alcohol, just substitute in some flavorings that you like - like peppermint, orange, almond or cinnamon... same for the "toppings" that you roll the truffles in,  I used: sprinkles, chocolate drizzle, crushed nuts and the 'traditional' cocoa powder.  Traditional being that truffles are to resemble 'dirt clods' and not be 'perfectly round'...they are usually make with dark chocolate and brandy and rolled in cocoa powder to resemble 'dirt'... I must admit, I will gladly "eat dirt" with these around!!  These little gems are now a yearly tradition and highly requested by friends and family.  Hope you enjoy this #Choctoberfest recipe. 
~Enjoy! Diane   


Chocolate Truffles 

Ingredients:
 3 cups sifted powdered sugar, sift first then measure
 8 oz. softened cream cheese, room temp
 1 (11 oz.) bag Ghirardelli White Chocolate Chips
 3 Tbl. liqueur/s, *see note below

Topping Choices:
finely chopped nuts 
candy sprinkles
cocoa powder
toasted coconut
finely crushed toffee
espresso powder
crushed hard candies

Coating Choices: 
melting chocolate, (dark, milk or white)

Directions:
Melt your white chocolate chips for filling, in a microwave safe bowl according to package instructions (usually 30 second intervals until all melted). Once melted, set aside to cool slightly.
Place cream cheese into mixing bowl, slowly add the sifted powdered sugar to the cream cheese, while on low to medium speed, until well mixed.
Scrape down sides and bottom of bowl, as needed.
Add in melted but, slightly cooled chocolate chips. Mixing well.
Place all of your filling into a shallow baking dish and stir in 3 Tbs of a liqueur. OR divide the filling into half or thirds:
*Note: Divide mixture into baking dishes:
  Using One Liqueur: don't divide filling and add 3 tbs liqueur to filling mix
  Using Two Liqueurs: divide filling into half and add 1.5 Tbs liqueur to each filling mix
  Using Three Liqueurs: divide filling into thirds and add 1 Tbs liqueur to each filling mix 
Mix in well. Cover with plastic wrap and chill for at least an hour. It will chill faster if spread evenly and thin in baking dish or bowl when placed in fridge. 
When very cold, using a melon-baller or small spoon, shape mixture into 1″ balls. Dip into melting chocolate and place into topping of choice, use fingers to sprinkle nuts or powder over top of truffle too (if coating in nuts or powder after dipping into chocolate, let the truffle set in the nuts until hardened/set before moving to a parchment lined container.  
Keep refrigerated until serving in an airtight container.
Makes approx 4-5 dozen. 

Photos by: Diane Baker for Canning and Cooking at Home 
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#Choctoberfest 2017!!

10/16/2017

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Today is one of my favorite days of the year, because it is the official start of #Choctoberfest. This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below. Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long. You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:
  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean's
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen
This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget. a Rafflecopter giveaway Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean's products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products. Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week: The PinterTest Kitchen ♥ Fix Me a Little Lunch ♥ Savory Moments ♥ Crumbs in my Mustachio ♥ House of Nash Eats ♥ Bake It With Love ♥ That Recipe ♥ Hardly A Goddess ♥ Cooking With Carlee ♥ A Kitchen Hoor's Adventures ♥ Body Rebooted ♥ Cindy's Recipes and Writings ♥ The Redhead Baker ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Sweet Coralice ♥ Seduction in The Kitchen ♥ Cooks&Books&Recipes ♥ Everyday Eileen ♥ Under My Apple Tree ♥ Family Around The Table ♥ Bottom Left of the Mitten ♥ The Spiffy Cookie ♥ Fairyburger ♥ Join Us, Pull up a Chair ♥ Jonesin' For Taste ♥ Jane's Adventures in Dinner ♥ Take Two Tapas ♥ Jennifer Bakes ♥ The Unlikely Baker ♥ Hostess At Heart ♥ Karen's Kitchen Stories ♥ Kate's Recipe Box ♥ Kelly Lynns Sweets and Treats ♥ Wildflour's Cottage Kitchen ♥ Chocolate Slopes ♥ Little House Big Alaska ♥ Makes, Bakes and Decor ♥ 2 Cookin Mamas ♥ That Skinny Chick Can Bake ♥ Books n' Cooks ♥ Mildly Meandering ♥ Living Ideas ♥ Restless Chipotle ♥ Get the Good Stuff! ♥ The Weekday Gourmet ♥ An Affair from the Heart ♥ West Via Midwest ♥ Cookie Dough and Oven Mitt ♥ The Bitter Side of Sweet ♥ Cookaholic Wife ♥ Daily Dish Recipes ♥ For the Love of Food ♥ The Saucy Southerner ♥ Cook's Hideout ♥ By the Pounds ♥ Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota ♥ Sarah Cooks the Books ♥ Chef Sarah Elizabeth ♥ Fantastical Sharing of Recipes ♥ Sarah's Bake Studio ♥ The Pajama Chef ♥ Frankly Entertaining ♥ Long Distance Baking ♥ Palatable Pastime ♥ The Freshman Cook ♥ The Food Hunter's Guide to Cuisine ♥ A Day in the Life on the Farm ♥ Wendy Polisi ♥ Tampa Cake Girl ♥ My Southern Sweet Tooth ♥ Canning and Cooking at Home ♥ Full Belly Sisters ♥ SuperSizeGuy.com ♥ Our Good Life ♥ Life of Jolie
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Homemade Bagels

10/8/2017

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   I had to give these a try - this is the first bagel recipe I've seen that doesn't call for any 'fancy' ingredients but, still yields some of the best homemade bagels we've eaten!  I did make 8 plain and 1 poppy-seed.  To me the most important aspect is using a great high protein bread flour (like King Arthur Brand) I am at altitude and in a very dry climate - and all of their flours work perfectly for me.  I opted to use brown sugar in the dough and water-bath to see what quality the bagels would produce (the offer other options but, this is what I had on hand.) These are nice, dense and chewy in the inside and have that smooth 'bite' to the outside crust.   We prefer to slice and toast these for jam in the mornings...I hope you give these a try...Enjoy! Diane 

Homemade Bagels 

Dough Ingredients: 

1 Tbs Instant Yeast, if you have the small packets, its about 1 1/2 packets 
4 Cups Unbleached Bread Flour, I prefer King Arthur Bread Flour 
2 teaspoons Salt
1 Tbs brown Sugar
1 1/2 cups  Water, the temperature your yeast calls for (mine is 120-130) 

Water-bath Ingredients: 
2 quarts water, in a shallow large pan
2 Tbs brown sugar  
1 Tbs granulated sugar

Directions: 
  1. I use my stand mixer with a dough hook, place all of the dough ingredients into mixer bowl and knead for 10 minutes or up to 15 minutes (if you're kneading by hand). The dough will be quite stiff; it will hold its shape (without spreading at all) when you stop the mixer.
  2. Place the dough in a lightly olive oiled bowl, place in, turn once to coat and flip over, cover and set it aside to rise until it's almost doubled in bulk, 1 to 1-1/2 hours.
  3. Lightly grease two baking sheets *I spray mine with Pam with Flour non-stick spray. Transfer the dough to a work surface, and divide it into eight to nine pieces 
  4. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on one of the prepared baking sheets. Cover the balls with plastic wrap, and let them rest for 30 minutes. They will  slightly puff.
  5. While the dough is resting, prepare the water bath by heating the water, and sugars to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.
  6. Using your index finger, poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2" in diameter. Place the bagels on one of the baking sheets.
  7. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. I used two chopsticks to flip my bagels and then removed from the water and placed them on the second baking sheet. Repeat with the remaining bagels.
  8. **Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a rack.  

**NOTE: If you want a sesame seed or poppy-seed bagel - do a light egg wash - brush wash onto bagels and sprinkle on the seeds before popping into the oven.
Egg Wash:  (one well beaten egg white & 1 Tbs cold water) 


Recipe Adapted from: King Arthur Flour
Photos by: Diane Baker for Canning and Cooking at Home 
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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy