Cake Batter Truffles

I'm starting to try some new recipes for an upcoming graduation party. I started with truffles. The first round of taste testing went well so decided to share my recipe. 

1 cup white chocolate chips (I used Nestles)

4 T butter

3 T heavy cream

5 T dry cake mix, I used Duncan Hines Butter Golden flavor

Melt the white chocolate chips, butter and cream. (I did this in the microwave for 50 seconds at 60% power). When melted, whisk this mixture until smooth then add the cake mix. Whisk again until smooth. Press cling wrap over the mixture and put in refrigerator for about 2 hours. Once they are cooled, remove from the refrigerator and use a small cookie scoop or a teaspoon to form 1 inch balls. Place in refrigerator again until your chocolate dip is ready.

The next step is to melt your chocolate dip to cover the outside of your truffles. I used white chocolate but you could use semi-sweet or milk chocolate if you want.

Place 1 1/2 cups of white chocolate chips in a bowl  and heat to 110 degrees. You don't want them to get too hot. I heated mine in a Pyrex glass bowl and placed the bowl in a skillet that contained simmering water. Make sure you don't get water in your chocolate mixture.

When your chocolate dip has melted, take out your truffle mixture from the refrigerator, and using 2 forks dip your candy balls into the melted chocolate. Then decorate with sprinkles and colored sugar.  I put mine in mini cupcake paper liners. Store in an airtight container in the refrigerator but take out about 20 minutes before you serve them. Makes 24 truffles.

Cake Batter Truffles  

Love and peace,
Tammi

Cherry Lollipops

A blast from the past!

If you celebrate Valentine's Day and need a quick idea, these Cherry Lollipops take about 20 minutes from start to finish, taste great-and look good too!
Here's what you need:

• 3/4 c sugar
• 1/2 c light corn syrup
• 1/4 c butter
• 3oz box of cherry jello
• 15-20 lollipop sticks (you can find these at craft stores or Wal-Mart in the baking aisle)

Butter a cookie sheet or line with parchment  and lay out your sticks, make sure you leave room between them for the syrup to spread a little.

Stir butter, sugar, and corn syrup over low heat in a saucepan until sugar is dissolved and candy thermometer reaches 275 degrees.Remove from heat and stir in cherry jello until smooth.  Use a metal tablespoon or  a small metal cookie scoop and spoon syrup over the end of each lollipop stick, cool and store... or share with your favorite Valentine!
This recipe adapted from foodnetwork.com

 Angie

Cherry Lollipops

 

Sweetened Condensed Milk

Homemade Sweetened Condensed Milk

Since I have been making my own coffee creamer for a while now, I keep trying to improve my recipe and try different combinations. Meanwhile I found a recipe on my instant dry milk box for sweetened condensed milk! It is easy to make and tastes even better (and is prettier) than the milk in the can!
Here's the recipe:

• 1 c instant dry milk
• 2/3 c sugar
• 1/3 c boiling water
• 1/2 tsp vanilla extract
• 1/4 c softened butter

Put it all in a blender or food processor and blend for 1 minute.  This makes approx. 14 oz., the same as the can. I used some of mine to make another version of coffee creamer and put the rest in the fridge.

For the creamer: I used equal parts warm milk, sweetened condensed milk, a tablespoon of vanilla, then gave it a whirl in my food processor. Store it in the refrigerator.
Angie

Chocolate Chip Cream Cheese Bread

As you probably can tell by the title this is not one of those healthy recipes. But I had to share it because I made some this morning for gifts and of course I had to try some for myself (after my taste-tester said I must!) The original recipe is from coffeeworks.blogs.com.

Ingredients:

1/2 cup butter, softened

8 oz cream cheese

1 1/4 cups sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1/4 tsp salt

1/4 cup milk

6 oz chocolate chips

* Optional: 1/4 cup sugar and 1 tsp cinnamon (for the top)

Cream together sugar, butter, cream cheese, and eggs. Add vanilla, salt, and baking powder. Add flour bit by bit mixing as you go, keeping the mixture smooth. Add milk until you have a creamy dough (you might need to adjust the milk to use a little more). Then stir in the chocolate chips. Pour into greased and floured bread pans - I used parchment paper in medium sized loaf pans. Fill 2 loaf pans 1/2 to 3/4 full. You could also use a bundt pan. Bake for 50 -55 minutes at 350 degrees or until tops are golden brown. You can also use mini loaf pans and bake for 30-35 minutes. Yields 2 loaves or 3-4 minis.

 Chocolate Chip Cream Cheese Bread

Love and peace,

 Tammi