White Truffles

Ingredients
2 tablespoons heavy cream

7 ounces good white chocolate, chopped

2 tablespoons Irish cream liqueur (recommended: Baileys)

1/2 teaspoon good vanilla extract

1/2 cup chopped hazelnuts

6 ounces bittersweet or dark chocolate, chopped

Directions

Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.

Holiday Peppermint Bark

Ingredients

1 (12 ounce) package NESTLE TOLL HOUSE Premier White Morsels

24 hard peppermint candies

Directions

Line baking sheet with waxed paper.

MICROWAVE morsels in medium, microwave-safe bowl 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly.

Let stand for about 1 hour or until firm.

Break into pieces.

Store in airtight container at room temperature.

OR TRY THIS ONE

Ingredients:

12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips

12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips

8 peppermint candy canes

Preparation:

1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Toasted Almond Caramels

RECIPE INGREDIENTS
1 teaspoon plus 1/4 cup butter (no substitutes), divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 cup whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted

DIRECTIONS
Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside.
In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes.
Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245 degrees F (firm-ball stage).
Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely.
Cut into squares. Wrap individually in waxed paper or foil; twist ends.

Old Fashioned Chocolate Fudge

Old-Fashioned Chocolate Fudge

Recipe

Makes 1 1/2 pounds (64 pieces)

RECIPE INGREDIENTS

2 ounces unsweetened chocolate

2 cups sugar

3/4 cup milk

2 tablespoons light corn syrup

2 tablespoons butter, cut into small pieces

2 teaspoons vanilla extract

DIRECTIONS

Butter a jelly-roll pan or an 8 x 8 -inch pan. Chop the chocolate in small pieces. Put the chocolate, sugar, milk, and corn syrup in a 3-quart heavy pot. Stir the ingredients to blend the mixture well.

Turn the heat on low and stirring slowly, bring to a boil. Cover the pot and let boil (over the low heat) for 2 minutes. Uncover the pot, and using a pastry brush, brush down the sides of the pot with the brush that has been dipped in cold water. (This helps the fudge not to become granulated.)

Continue to boil slowly, without stirring over the low heat, until the syrup reaches the soft-ball stage (it will read 234 degrees F on a candy thermometer.) Remove from the heat, add the butter without stirring, and set the pot on a cooling surface or rack. Do not stir until the syrup is lukewarm (110 degrees F), then add the vanilla and stir until the mixture loses its glass and thickens. Pour into the buttered pan and using a table knife mark it into the squares. When firm, cut into pieces and store airtight in plastic bags if not serving shortly.

OPTIONAL: If you wish, add 1 cup chopped walnuts when you add the vanilla.

Candy Bar Fudge

Candy Bar Fudge

Yield: 4 Pounds (about 7 Dozen)
RECIPE INGREDIENTS

6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter (no substitutes)
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow crème
1 teaspoon vanilla extract

DIRECTIONS
Line a 9-inch square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234 degrees F (soft-ball stage), about 3 minutes. Remove from the heat.
Stir in chocolate chips, marshmallow creme and vanilla until smooth. Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly.
Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares.

Peanut Butter Bonbons

RECIPE INGREDIENTS
1/2 cup butter or margarine, softened
1/2 cup chunky peanut butter
3/4 cup packed brown sugar
1/4 teaspoon baking soda
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
One 12-ounce package semisweet chocolate pieces
2 teaspoons shortening

DIRECTIONS
In a large mixing bowl beat the butter or margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Shape dough into 1-inch balls. Place balls 1 1/2 inches apart on ungreased cookie sheets.
Bake in a preheated 350 degrees F oven for 8 to 10 minutes, or till cookies are set and lightly browned on the bottom. Remove cookies from pan and cool on a rack.
In a medium, heavy saucepan heat chocolate
and shortening over low heat till melted. Cool slightly. Using a fork, dip peanut butter balls, one at a time, into chocolate mixture to coat. Transfer to waxed paper lined cookie sheets. Chill till firm. Store in a cool place.

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups
one bag of chocolate chips (feel free to use bittersweet or semisweet)
1/2 cup smooth peanut butter
3 tbsp. graham cracker crumbs
1/4 cup powdered sugar
a pinch of salt
mini muffin liners (this makes 16-20 cups depending on how generous you are)
Ready? It's time to play with chocolate, and I'm super excited. First thing, melt the chocolate. You can do it in a bowl over a pot of simmering water, or just do my favorite technique - pop it in the microwave. Heat it for 30 seconds at a time, and stir after each nuke. Once it's melted, you're good.
Next, grab a pastry brush or a clean paintbrush that's really tiny. Put a smallish spoonful of chocolate into each muffin liner, and use the brush to "paint" the chocolate up the sides and into those little ridges. No need for it to be incredibly even. The more rustic, the cuter the cup in my opinion. If you have a mini muffin pan, put the liners in it to cool. If not, just put them in a regular tin or just on a plate. You want the liners to keep their shape. Pop it in the freezer for 15 minutes to set up.

While they freeze, make the peanut butter filling. Mix together the rest of the ingredients. No need to pull out the mixer; a spoon works great.

Pull the chocolate cups out of the freezer, and use two spoons (or a spoon and your kids' cute little fingers) to put a little dollop of the mixture into each cup.

Now put another little dollop of melted chocolate on top. If you need to nuke the chocolate again so it's spreadable, go for it. Spread it around a bit with the back of a spoon, and put the cups back in the freezer to set up. Like any other kind of chocolate candy, these keep just fine at room temperature, but the chocolate stays a bit more stable in the fridge. If you're planning on saving these for holiday gifts (or just to keep yourself from eating them all at once), storing them in the freezer works great, too.

Peanut Butter Candy

So I was checking out blogs and found some recipes on this blog!! Its the Z103 blog, how funny!

Here is a delicious recipe for Peanut Butter Candy from Brad's wife. (Brad from Z103)
If you don't know, Peanut Butter Candy is the dessert that school cafeterias serve where it's like an inch of peanut butter goodness topped with a small layer of chocolate ecstasy.
(I think this and chili & cinnamon rolls, were the best thing the school ever cook!!)

Enjoy!
Peanut Butter Candy

2 C. creamy peanut butter
8 T. butter; softened
2 3/4 C. powdered sugar
6 C. rice krispies; crushed
1/2 bag of Chocolate Chips (melted)
*Mix butter and peanut butter together.
Mix powdered sugar and rice krispies together. Combine mixtures. Press into 8x8 ungreased pan.
Melt half bag of chocolate chips and pour over peanut butter mixture.
Place in fridge to harden chocolate.*How do you melt chocolate?
Here are 3 different ways to do it.
Just be careful, cuz if you burn the chocolate, it stinks up your place, and it makes little children and me cry.
Method 1
Place the chips in a microwaveable bowl just big enough to hold them.
Place in microwave on low heat setting and microwave in 30-second increments.
Stir after each 30 seconds to ensure all chips melt.
Method 2
Place water in the bottom of a double boiler and chips in the top.
Melt the chips over medium heat, stirring them with a wooden spoon until just melted.
Method 3
Place the chips in a small ovenproof casserole or metal mixing bowl.
Heat oven or toaster oven to warm (150 to 200 degrees F).
Using the potholder, check the casserole and stir the chips every 3 minutes until they are melted

Peppermint Bark

6 ounces (150 grams) semi sweet chocolate, coarsely chopped

2 teaspoons vegetable oil

6 ounces (150 grams) white chocolate, coarsely chopped

1/3 - 1/2 cup (50 - 80 grams) crushed candy canes

Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles.

Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

Makes about 25 pieces.

Oreo Truffles

1 pkg. oreo cookies, divided
1 pkg. cream cheese, softened
12 to 16 oz. dipping chocolate, melted (I just used chocolate chips & melted them)

*Crush the cookies into fine crumbs in food processor; reserve small portion for sprinkling over truffles later. (I threw the cookies into a ziplock bag and crushed them with a rolling pin!)

*Place cookie crumbs into a medium bowl. Add cream cheese; mix until well blended.
Roll cookie mixture into small balls, about 1 inch in diameter.

*Dip balls into chocolate and place onto wax paper that is on a cookie sheet. Sprinkle truffles with remaining cookie crumbs (before the truffles harden). Refridgerate until firm, about 1 hour. Store leftover truffles, coverer, in refridgerator.
ENJOY!!!



I received this recipe from my husbands cousins wife, Brooke Shawver. Thanks Brooke! These are soooo yummy! But don't forget the glass of milk after you're done eating them!