Cosmopolitan Truffles-repost

This recipe is a re-post. People have been asking for this recipe, and the pictures are missing from the last blog posting. So here it is!

Ingredients you need:

*Oreo Cookies

*1 package of Cream Cheese (8oz)

*semi sweet chocolate chips, or any meltable chocolate topping

*wax paper

*plastic wrap

Optional ingredients:

*confectioners sugar 

*sprinkles

*Peanut Butter Sauce

*mini chocolate chips

*any topping you desire!

(plain truffle)

(truffle topped with mini chocolate chips)

(truffle topped with white chocolate)

1. Take 16 oreo cookies, and crush them up. ( A mini ziplock bag helps!)

2. Take one package of cream cheese

3. Combine both ingredients in mixing bowl.

4. Roll into mini balls and place on a pan lined with wax paper.

5. Cover with plastic wrap, and place in freezer for about an hour or till firm

6. Melt chocolate chips in microwave, or double boiler

7. Cover the oreo-cream cheese balls completely with melted chocolate, then put optional topping on them

8. Put back in freezer for another hour till firm

9. You can keep them without toppings, or you can make them festive! 

10. TADA! You have made yourself a yummy easy dessert                                                                                               

Ice Cream Attempt 2- DELICIOUS

Ice Cream Attempt #2= AMAZING! 

Ice Cream attempt #1 was a failure. Second time around, different flavors, it was AWESOME! I wanted to make chocolate and peanut butter together, so I decided to combine them, but I didn't have a recipe. I took ingredients from both and hoped it turned out ok. AND IT DID!!!!

Here is the recipe. Try it. You will not be disappointed. It still needs a name though! You will need an ice cream machine. Mine is a Cuisinart. 

mix cocoa, peanut butter, sugar

Add milk, vanilla, heavy cream

Put in machine for 25-35 minutes

Add chopped peanut butter cups last 5 minutes 

All done & delicious!

Ingredients

• 1 cup unsweetened cocoa powder (Dutch process preferred)
• 2/3 cup granulated sugar
• 3/4 cups peanut butter
• 1/2 cup firmly packed brown sugar
• 1-1/2 cups whole milk
• 3-1/4 cups heavy cream
• 1 tablespoon pure vanilla extract
• 4 Peanut Butter Cups, chopped

Instructions

Place the cocoa, peanut butter and sugars in a medium bowl; stir to combine. Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. 

Stir in the heavy cream and vanilla. If not freezing immediately, cover and refrigerate until ready to use.

Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. 

Put chopped peanut butter cups in the last 5 minutes.

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

candy eggs

 Yum Yum Yum Candy Eggs!

coconut cream egg

A few weeks ago my mom came to visit and said she wanted to make candy eggs. SWEET i'm in. She had two recipes to try, so I did one and she did the other. The one i did was peanut butter eggs, and she did the coconut cream eggs. I recently made the coconut cream eggs last week....HUGE hit a work, one co-worker ordered 5 boxes! So you know they are good!

peanut butter ready to be dipped!

mom making the coconut eggs

Dipped in Chocolate!

Coconut Cream

peanut butter eggs

Coconut Cream Eggs:

¼ lb. butter

1 8 oz pkg. cream cheese

2 lb. 10x sugar

1/2teaspoon salt

1-1/2 teaspoon vanilla

1 lb. angle flake coconut

Cream butter and cream cheese.  Sift together sugar and salt then ADD to cream mixture.

Add vanilla, mix well then add coconut.  *Refrigerate batter for about an hour or more. 

*I put mine in the freezer for a little bit. It helped with the dipping process. I found refrigerating them did not help set them for dipping. The consistency of the eggs tends to be kind of sticky, and the heat of the chocolate will shape them weird. So, put them in the freezer to help harden them up, and it will make the chocolate dipping process so much easier!

Then shape into small or med sized eggs & dip into chocolate – refrigerate to set. (Now it is OK to use refrigerator)

Chocolate Raspberry Truffles

Ingredients

• 1/2 cup evaporated milk
• 1/4 cup sugar
• 1 (11.5 ounce) package milk chocolate chips
• 1/4 cup seedless raspberry preserves
• 1/2 teaspoon instant coffee granules
• 3/4 cup finely chopped toasted almonds (optional)

Directions

1. In a heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for 1 hour. Roll into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator.

Chocolate & Peanut Butter.....my favorite combination!

Funky Chunky Chocolate & Peanut Butter Cupcakes

 Finished product. It is YUMMY right out of the oven with a glass of cold milk!

Layer it up in the cupcake liner!

Ingredients

• 1-1/2 cups Pillsbury BEST All Purpose Flour
• 1/3 cup HERSHEY'S Cocoa
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup Crisco Pure Vegetable Oil
• 1 cup water
• 1 tablespoon white vinegar
• 1/2 teaspoon vanilla
• 1 EGGLAND'S BEST egg
• 1 package (8 oz.) cream cheese, softened
• 3/4 cup Jif Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup powdered sugar
• 1/4 cup REESE'S Peanut Butter Chips
• 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips  

Directions

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
•  In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
•  In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
•  poon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
•  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. 18 cupcakes.

It says 18 cupcakes: BUT....I was able to make 24 cupcakes!!! I guess it just depends on how much you fill your cupcake liners up. I try not to over fill them.

St. Patty's Day tasty treat

Chocolate Irish Cream Liqueur Cupcakes

Take your favorite cupcake recipe and give it a twist! In your cupcake recipe, when it calls for water, just cut that in half! For example, if it calls for 1 2/3 water....make it 2/3 water & 2/3 liqueur.

I saw a recipe for an icing for brownies, but it didn't suit my needs for the cupcakes. So i played around with ingredients, and found something that worked great! And tasted good too!!

Lissa's Irish Cream Liqueur Frosting

3-4 cups confectioners sugar (depending on how thick you want consistency)

1 tsp vanilla extract

1/2 cup butter, softened

2 tablespoons Irish Cream Liqueur

2 tsp milk

St. Patrick's Day

HAPPY ST. PATRICK'S DAY EVERYONE!

I hope everyone wore something festive today! I wore my shamrock socks under my work boots!

Here are a few recipes for you to celebrate the holiday!

Cinnamon Sugar Shamrock cookies & Festive Chocolate Chip cookies

Shamrock cookies first!

Gather the ingredients of what you need.

 I love cinnamon, it just makes everything taste so good!

Combine dry ingredients in a small bowl

In a larger bowl, add dry ingredients to wet ingredients.

One dough is mixed shape into a disc shape

wrap in plastic wrap and place in refridgerator till firm

Next roll out dough on flour surface.

Recipe say 1/8inch thick, but I find that slightly thicker cookies are better!

Follow your regular chocolate chip recipe. When it comes times to add the chocolate chips, add some festive ingredients to it. I found cookies decorations at A.C. Moore. I used sprinkles that had shamrocks in them!

Once combined, place on a cookie sheet as you normally do, and bake as directed.

Use what cookie cutter shape you desire. You can use this recipe for any cookie cutter shape.

I found this shamrock cutout at A.C. Moore for $0.69!

Transfer cookie dough cutout to a greased baking sheet.

Add your decorations to bake! I used green & white sugar toppings. Place in oven.

Remove from oven and let cool.

And serve!

Chocolate Chips with Festive shamrock sugar decorations!

Check back for recipe!