Don’t you love it when life gets in the way of your most well made plans? We’ve got a week’s worth of Candies, another week’s worth of Cookies and so far have gotten to posting practically none of it. Go us. Surprisingly our candy stocks have been hanging on this year. Last year, everything we made was gone practically by the end of the day but this year it looks like a lot of it is going to last until Christmas day. Whats not going to last are these babies: Cookie Dough Truffles. Now we both are well aware of the fact that raw egg can give you salmonella. We are also both well aware that there is raw egg in cookie dough. It is additionally not uncommon to see either of us sneaking little giant spoonfuls of cookie dough whenever its in the house. Eric has been known to snipe balls of dough right off the baking pan as its going into the oven. To say we like ourselves some cookie dough would be a major understatement, perhaps be biggest understatement since we declared our love for bacon. It was not surprising at all then when Charisse and Jen sent Eric and Dan off to do some Christmas shopping while they put these ones together. We broke out our candy for the first time to a larger audience last week when we hosted Charisse’s company holiday party which turned out to be an adventure in and of itself. If you haven’t caught the news, December has been pretty wet in California and the party landed right in the middle of a pretty bad storm. With dinner just hitting the oven and people due at the door any minute, there was a pop and all the lights went out… and stayed out. A visit to our local CVS to raid their candle supply (which very suddenly ran low) and the generosity of our friends Steve and Sarah who live nearby and let us borrow their oven to save the night. Charisse put out our candies for an appetizer and they were a hit.
Cookie Dough Truffles
What you will need:
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)
In a mixing bowl (or Kitchenaid) mix butter, sugar and cream until it turns nice and fluffy which should take about 2 minutes. Add in flour, sweetened condensed milk and vanilla, making sure it ends up smooth. Next add the Chocolate Chips and refrigerate covered until the mixture has solidified enough to shape. Scope out and roll into balls between 1 – 1.5 inches across and place on a was paper lined baking sheet. Freeze for 1-2 hours.
Once Frozen your ready to dip the truffles. Melt your chocolate (we recommend using a double boiler but a microwave works too). Dip each ball into the chocolate and set aside on more wax paper (going right back onto the tray works!). We used mini chocolate chips for decoration, sprinkle these on right after dipping, while the chocolate is still melted. If your cookie dough mixture gets too soft, put them back in the freezer to firm up.
We keep our completed truffles in the freezer to keep them firm!
What you will need:
Candy Canes or Peppermint Candy Crushed
This one is super easy. Put your unwrapped Peppermint Candy of choice in a big ziplock bag and smash with a hammer (thats the fun part). Melt the Dark Chocolate and White Chocolate separately then pour into a large square baking pan so it forms a nice thin layer, swirling the two chocolates together. It helps to pour a little of each at a time, so as to get even amounts of white and dark chocolate throughout each piece. Pour your crushed peppermint candy into the still melted but now swirled candy and let harden. Break into pieces and enjoy!
What You Will Need
1 c butter
4 1/2 c sugar
1 7oz jar marshmallow creme
1 14.5 oz can evaporated milk
8 hershey’s bars broken up
12 oz bag of semi sweet chocolate chips
Combine butter, sugar, marshmallow creme, and evaporated milk in large saucepan. Bring to a boil over medium-low heat, stirring constantly until sugar is completely dissolved. Boil steadily at a low boil for 7 minutes, stirring occasionally. Remove from heat and stir in all chocolate until completely blended and melted. Pour into lightly buttered 9×13 pan. Let cool completely and cut into 1 inch squares.
Peanut Butter Balls
What you will need:
2 cups creamy peanut butter
1/2 cup butter, softened
2 3/4 cup powdered sugar
3 cups rice cereal
4 cups (24 ounces) semisweet chocolate chips
1/4 cup plus 1 teaspoon shortening, divided
1/3 cup vanilla or white baking chips
In a large mixing bowl, beat together peanut butter and butter until blended; gradually beat in powdered sugar. Stir in cereal. Shape into one inch balls. Refrigerate until chilled.
In a large microwave-safe bowl, combine semisweet chips and 1/4 cup shortening. Microwave on high until chips are melted; stir until smooth. Dip balls into chocolate; place on waxed paper-lined cookie sheet.
In a small microwave-safe bowl, combine vanilla chips and remaining shortening. Microwave at 70% power until melted. Stir until smooth. Drizzle over candies. Refrigerate until set.