Prep Time: 25 minutes
Refrigerate: 5 hours

Image: Courtesy of McCormick

Ingredients:

• 1 pound white baking chocolate, divided
• 4 ounces (1/2 package) cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon McCormick Imitation Rum Extract
• McCormick Ground Nutmeg (for sprinkling)

Directions:

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM, 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to 1 week.

Makes 2 dozen.

Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.  For more holiday recipes, visit McCormick.com.

Post from: Blisstree

Eggnog Truffles

Image by Ekey

Here’s what you need: 1 box of brownie mix (or you can create brownie mix from scratch), marshmallows, small ice cream cones, sprinkles

Here’s what you do: Preheat the oven to 300 decrees Celsius. Prepare the brownie mix according to pack directions. Fill each cone halfway. It’s important to have space in the cone as the brownies will rise. Place in the oven for 20 minutes. Then take out the goodies and stuff each cone with a marshmallow. Bake for 15 minutes more.

You can also opt to put the brownie mix in, then the marshmallow, then top it off with more brownie mix. Then add sprinkles.

Why not try cake mix as well? Try different kinds of cake mix – chocolate cake, angel food cake, coconut cake, strawberry shortcake… and stuff them into the cones. Experiment and see what cake-cone combination suits you best.

It’s a little bit sweet, a little bit gooey, a little bit crunch and plenty fun to eat!

Post from: Blisstree

Yummy Brownie Cones

Except today when I suddenly had a craving for peanut butter. But I didn’t want to just dig a spoon into a jar of peanut butter. I wanted something I could make with it. It’s been a while (a couple of weeks maybe) since I made cupcakes so I figured why not.

Peanut Butter Cupcakes (Image © Dexie J Wharton)

INGREDIENTS:
4 tbsp of butter, softened
1 1/8 cups of light brown sugar
1/3 (or more) cup of peanut butter (creamy or crunchy)
2 eggs, lightly beaten
1 tsp vanilla extract
1 1/4 cup of flour
2 tsp baking powder
1/3 cup of milk

Preheat over the to 350°, Line the muffin pans with the paper cases.

Put butter, sugar and peanut butter into a mixer bowl and beat together for about 2 minutes. Gradually add the eggs, beating well after addition. Add the vanilla extract.

Combine flour and baking soda in a separate bowl. Using a metal spoon, fold the flour into the mixture, alternating with the milk.

Spoon batter into the paper cases. Bake the cupcakes for 25 minutes or until golden brown.

Peanut Butter Cupcakes W/ Chocolate Frosting (Image © Dexie J Wharton)

Let the cupcakes cool completely on a wire rack before frosting.

To make the frosting: Beat together 1 stick of butter, 3 cups of confectionery sugar, 1 tsp vanilla, 3/4 cup of unsweetened cocoa powder. If the frosting is slightly runny just add more confectionery sugar.

Peanut Butter Cupcakes W/ Chocolate Frosting (Image © Dexie J Wharton)

Frost the cupcakes and enjoy.

Post from: Blisstree

Peanut Butter Cupcakes & Chocolate Frosting

I found everything from homemade candies to cookies, cakes, pies and even sweet drinks, as well as a few things you wouldn’t ever expect to see sweetened.

There are even a few early ideas for fun things to do to Halloween treats. Some are easy as can be and take only a few minutes of time in the kitchen, while others might require an afternoon and a pot of coffee. I’m in the mood for the latter this weekend!

~ Mini Pavlovas from Fresh From the Oven

~ Kyoto-style Chakin Shibori Sweet Potato with Cinnamon at Kyoto Foodie

~ Candied Kumquats from Spaces and Spices

~ Candied Date Balls at Give Recipe

~ Sandesh (Cheese Fudge) from eCurry

~ Kiwifruit Sorbet at Our Kitchen

~ Peanut Butter Cup Cookies from The Boastful Baker

~ Carameled Apple Popcorn Balls On A Stick at Conversations With A Cupcake

~ How to Decorate Sugar Cookies from Sweetopia

~ Pumpkin Blossom Cookies with Candy Corn Kisses at Imperrfections

~ Pumpkin Pie Pecan Candy from Cathy’s Kitchen Journey

~ Pumpkin Whoopie Pies at Erin’s Food Files

~ Caramel Popcorn from Savory Sweet Life

~ Lemon Tart Squares at Maple N’ Cornbread

~ Pumpkin Pecan Blondies from Jules Food

~ Raspberry Crumb Bars at Annie’s Eats

~ Marshmallow Ghosts on Sticks from The Decorated Cookie

~ Peanut Butter Candy Corn Kisses at Sugarcrafter

~ Dry Fruit Lollipops from Peter Arthold

~ Agua de Horchata at Food People Want

~ Spicy Carrot Cake with Dulce de Leche Cream Cheese Frosting from Chocolate Chip Trips

Post from: Blisstree

Weekend Foodie Links: Sweet Treats

INGREDIENTS :
2 sheets of foil, about a cookie sheet long
3/4 cup of butter, softened
3/4 cup sugar
1 tsp vanilla
2 eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup of mini-chocolate chips

Heat oven to 325°. Fold a sheet of foil in1 inch pleats to create the accordion look. Place on a cookie sheet pan. Do the same thing wiht the other foil.

Beat margarine, and sugar until light and fluffy, Add vanilla and eggs to beat.

Add the flour and salt and keep beating until everything is well-blended. Stir in the chocolate chips using a spatula.

Drop 1 rounded teaspoon of the dough into each pleats of the foil. Bake in the oven for about 20-25 minutes. The dough will spread to look get the shape. Remove them from the foil and cool completely.

Turn the pleated foil sheets for the following batch. Then turn it back again for the next batch.

You can substitute the chocolate chips with chopped walnuts.

I adapted this accordion treats recipe from a Pillsbury Best of the Bake-Off Cookbook year 1996.

(Images : Dexie J Wharton)

Post from: Blisstree

Chocolate Chips Accordion Treats

Cupcakes With Butterscotch Frosting (Image © Dexie Wharton)

My recipe for the cupcake is just the basic recipe for yellow cupcakes as well as the buttercream frosting. But the latter gets a twist in the end.

INGREDIENTS :
1 stick of butter
1/2 cup of sugar
2 eggs
3/4 cup of flour1 tsp of baking powder

Frosting :
1 stick of butter
3 cups of Confectionery sugar
1 tsp of vanilla extract
half a bag of butterscotch chips, melted

Preheat the over to 350°. Line a muffin/cupcake pan with muffin paper cups.

Mix butter and sugar until creamy consistency. Add the eggs one by one,then beat everything together. Add the flour and baking powder. Beat until smooth.Spoon the batter into the paper cups. Bake for about 20-25 minutes. Cool completely before frosting.

For the frosting, put the butterscotch chips on a pot. Add 2 tbsp of butter, then let the whole thing melt.

Meanwhile, mix together 1 stick of butter, confectionery sugar and vanilla extract until first yet still in creamy texture. Add the melted butterscotch and beat until everything is incorporated.

Cupcakes With Butterscotch Frosting (Image © Dexie Wharton)

Because of the melted chips the frosting might be a bit runny. Solve this by adding 1 tsp of cream of tartar powder. Frost the cupcakes to your hearts content.

Post from: Blisstree

Cupcakes With Butterscotch Frosting

This chocolate eclair squares recipe from Kraft Foods is a great sweet option.

Chocolate Eclair Squares (Image : KraftFoods.com)

INGREDIENTS:
2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
64 NILLA Wafers
2 squares BAKER’S Semi-Sweet Chocolate

BEAT milk and pudding mixes with whisk 2 min. Stir in COOL WHIP.

ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

It looks delicious. It’s fast and affordable to make. Since there is a 4-hour waiting period after preparing it, making it the day before or maybe early in the morning so it’s ready for after dinner dessert time would be a smart thing to do. The kids and I will just have to learn to wait patiently .

(Source : Kraft Foods)

Post from: Blisstree

Chocolate Eclair Squares

It looks really sinful and the instructions seem to be fast and easy.

Frosty Orange Creme Layered Dessert

INGREDIENTS :

2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

LINE 9×5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.

FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

I told you it’s easy. I am going to make this sometime this weekend. This will be a refreshing dessert for BBQ parties, don’t you think. A very summery dessert. Check out Kraft Foods for more exciting Summer recipes.

(Image/Source : Kraft Foods)

Post from: Blisstree

Frosty Orange Creme Layered Desert

When I told the husband and son not to grab another box of donuts a couple of weeks ago because I planned on making some their “really???” reactions were priceless. Talk about a challenge.

How To Make Donut Holes (© Dexie Wharton)

INGREDIENTS :

• a tube of buttermilk biscuits
• oil for frying
• sugar
• ground cinnamon

Heat up oil in a deep pan.

Combine 1/4 cup of sugar and 2 tbsp of ground cinnamon in a bowl. Set aside. In another bowl, add 1/4 cup of sugar and set aside as well.

How To Make Donut Holes (© Dexie Wharton)

Pop the tube of biscuits. Cut 1 biscuit in 4 quarters. Roll each quarter to form a ball.

How To Make Donut Holes (© Dexie Wharton)

Fry up the donut holes in the hot oil until golden brown. About 6-8 minutes or so. You’ll probably have to do this in batches. Drain the excess oil.

Divide the donut holes in half. Add some in the sugar and cinnamon mixture, cover the container, then shake shake shake. Do the same thing with the other half using the sugar mixture.

You can use powdered sugar too if you want. I ran out because I made cupcakes for my son’s school days prior. But yes, that’s an option too.

How To Make Donut Holes (© Dexie Wharton)

I actually got this idea from watching Cooking for Real on Food TV. I made this from memory so my version is a little modified. The host added orange zest in her sugar & cinnamon mixture.

These donut holes are better if served immediately. If you have leftovers, just warm them up in the microwave for a few seconds before serving again.

There you go, I hope you get to make them and enjoy these donut holes/mini donuts with your family. Don’t you just love how easy it is?

(Images © Dexie Wharton)

Post from: Blisstree

An Easy Way to Make Donut Holes

White Chocolate Chip Cookies (© Dexie Wharton)

On the 3rd hour, I decided to make cookies. Who wouldn’t eat cookies? Especially white chocolate chip cookies.

INGREDIENTS

• 2  1/4 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1 cup butter (2 sticks), room temperature
• 2 tsp vanilla
• 2/3 cup of brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 package of Nestle Tool House Premier White Morsels

In a bowl, mix together flour, baking powder, baking soda, salt then set aside.

Cream the butter, brown sugar, granulated sugar and vanilla. Add eggs one at a time, beating well. Gradually add the dry ingredients. Beat until the ingredients are thoroughly mixed. Stir in the white chocolate morsels.

Drop batter by teaspoonfuls onto the baking sheets; bake 10-12 minutes, 365F

Transfer the cookies to a wire rack to cool.

There you go. If all else fails, bring cookies, right? The cookies are ready to go and I even had time to blog about it .

(Image : FeistyCook/Blisstree)

Post from: Blisstree

White Chocolate Chip Cookies