I decided this year to make candy truffles for the first time. I think they turned out beautiful but, yes - they take a bit more time then just making a cookie dough and plopping onto a baking sheet for the oven. 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!! ~Enjoy! Diane
Homemade 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. Recipe Adapted from: Alton Brown and Bakerella Photos by: Diane Baker for Canning and Cooking at Home
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These cookies are so nice an airy. Some people call them "Melt in you Mouths." I like coloring mine for the Holidays and adding sprinkles etc... I usually take a teaspoon or so of dough and roll into a ball and then press into a flatter round so that they cook evenly in the oven. ~Enjoy! Diane
Whipped Shortbread Cookies Ingredients: 1 cup butter, room temp 1/2 cup icing sugar (Confectioner/Powdered Sugar) 1/2 cup cornstarch 1 cup flour 1/4 tsp salt Directions: Preheat oven to 325. Beat butter until light & fluffy. Add icing sugar, cornstarch, flour and salt mixing completely. Add red or green food coloring if preferred. Drop by teaspoonful or use a cookie press on to a parchment lined cookie sheet flattening slightly. Bake at 325 degrees for 8 - 10 mins. (Don't brown) These cookies are very soft and melt in your mouth. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Want a great 'one pot meal' to add to your recipe rotation? Try this sausage & pasta dish. You can spice this up with Spicy Chorizo sausage or tone it down with Keilbasa. Same with the tomatoes you add into this dish and the cheese - think Rotel for spice and pepperjack cheese... I make mine with fire roasted tomatoes, cheddar and a slighty spicy chroizo which flavors the entire dish. I love the sauce that this recipe creates. Served with a side salad - its a great meal. Enjoy! ~Diane
Chorizo & Pasta {One Pot} Meal Ingredients 1 pound chorizo sausage, halved lengthwise and sliced thin 1 onion, chopped fine 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1/2 cup heavy cream 12 ounces pasta, I use cellentani (corkscrew) 1/2 tsp salt 1/4 tsp ground black pepper 2 cups finely shredded cheddar cheese Directions Cook sliced chorizo and chopped onion in large oven-safe pot (I use my 4 quart dutch oven), over medium-high heat until lightly browned, about 8 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, cream, pasta, salt, and pepper and bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes. Uncover pan and check on liquid level, you want the broth to be cooked down enough that it starts creating a creamy 'sauce'. If it is too think, let entire dish cook another 5 minutes, if needed you can stir in a cornstarch slurry mix (cornstarch and cold water mixed together) to thicken up the sauce. Once the sauce is to your liking, stir in 3/4 cup cheese. Top with remaining cheese and set under broiler in oven, until cheese is melted and spotty brown, about 3 minutes. Serves 4. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |