Wednesday, January 14, 2009

Simply Devine Truffles!

My admin at work made these fantastic truffles so ofcourse I had to get the recipe and add them to my Christmas Cookie box! These were sooooooooo simple and absolutely delicious. I made two batches one regular batch with white chocolate melted and sprinkled on top. With the second batch I couldn't resist adding some peppermint extract, I love anything with peppermint and chocolate and these came out sensational.

When I did the second part and coated them in the chocolate I melted the chocolate in batches and one time I didn't need all the squares and another time I used all. So I recommend just doing them in 4 to 6 squares at a time.



2-1/2 pkg. (20 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. peppermint extract (optional)


- MELT 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
- SHAPE into 36 balls. Place on waxed paper-covered baking sheet.
- MELT remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.

Tuesday, January 13, 2009

Thumbprint Goodness!

One of my favorite blogs is Katie's and when I was looking for recipes for my Christmas Cookie Boxes I knew she would have a great one. And I was right her Raspberry Almond Thumbprint Cookies were delicious! I made one batch with Raspberry Preserves and another with Blueberry Preserves and they were both great, except mine didn't come out as cute as Katie's. Thanks Katie!


(Source: Good Things Catered)


1 1/2 c. butter, softened
1 c. granulated sugar
2 eggs
1 tsp vanilla extract
3 1/4 c. all-purpose flour
1 c. almonds, ground coarsely
1 c. raspberry preserves


-In bowl of stand mixer, combine butter and sugar and beat on high until light and fluffy in color, about 3 minutes.
-Add eggs and beat to combine well.
-Add vanilla and combine.
-Scrape down sides of bowl, slow mixer to low and add flour and almonds.
-Beat to combine (mixture will be coarse), remove bowl from mixer and scrape down sides, making sure all mixture is thoroughly combined.
-Scoop dough out into tsp sized rounds, rolling into balls. Place on cookie sheet at least 1 inch apart.
-Place cookie sheet in fridge for 15 to 20 minutes.
-Preheat oven to 375 degrees and line cookie sheets.
-Make an indentation into top of cookie with finger.
-Using a spoon, place a small amount of jam into indentation of each cookie.
-Place into oven and bake until starting to turn golden brown, about 8-10 minutes.
-Remove from oven and let cool before serving.

Saturday, January 10, 2009

Back with fun chips!

I'M BACK!!!!!!!!!! Between the holidays, family, work, and no computer I am finally back - not sure if anyone missed me but I missed blogging! When I was home I made containers of cookies for some family friends and for our priest and pastor at Church. I got these beautiful boxes at the dollar store, what a nice find! And they were filled with about 6 different types of cookies. Included were the Andes Mint Brownies that are always a huge hit.

I also made two types of cookies using my normal cookie recipe . I made one batch of cookies but split the batter in half and used Mini Chocolate Chips for one half and Cinnamon Chips for the other. The Cinnamom Chips came out great and definetly gave a little holiday twist to normal cookies.