CHOCOLATE TRUFFLES

Few ingredients, few instructions—what could be easier? Rolling the truffles between your palms is a messy, but not difficult, process, yielding delicious results. Children may enjoy helping, and, if you're going to make a mess, you may want to double the recipe. Use good-quality chocolate, stocking up when it goes on sale. Then make these and enjoy an easy, elegant dessert.

Chocolate  Truffles

Makes 15

1/3 cup heavy cream

6 ounces high-quality bittersweet chocolate, very finely chopped

2 tablespoons butter, very soft

Cocoa powder, sifted

1. Bring the cream to a boil.

2. Pour boiling cream over chocolate placed in small bowl.

3. Wait 1 minute. Then whisk until the mixture is smooth and shiny.

4. Add very soft butter and whisk to blend completely. Cover and refrigerate for 3 hours or until firm.

5. Scoop out using small ice-cream scoops, making level, not rounded, scoops.

6. Roll each scoop between your palms to form balls. If chocolate is too hard to shape, leave it at room temperature for 20 minutes. If chocolate is too soft, return to refrigerator.

7. Roll the truffles in a small bowl of sifted cocoa powder. Then toss from hand to hand to shake off the excess cocoa powder.

8. Place truffles in small fluted paper or foil cups, cover, and refrigerator until ready to serve. They may be stored in the refrigerator for up to a week.

Taste & Create: Buckeye Bars

*Taste & Create is an amazing monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are paired up randomly, and each create a recipe from their partner's blog! It is so fun! Please join us. The deadline to sign up is the 8th day of each month, email me at cowgirlmin07[at]gmail[dot]com if you're interested! For the months of December and January, the Taste & Create will be combined into a single event, with the signup deadline on December 8th and submissions due by January 24th, to give us all extra time to create something fabulous!

My partner this month was Stephanie of Fun Foods on a Budget. So many recipes to choose from, but for me time was of the essence! I just got back from a fabulous family vacation in sunny Mexico, so I needed something quick. I was all set to make Stephanie's recipe for Universal Muffins, originally from The Tightwad Gazette. But then. I decided to cruise through her Cookies & Bars category one more time, in the spirit of the holiday season or something. And that's when I ran across these babies.

Buckeye Bars. I love Buckeye Balls, so the idea of having the same great taste without making individual candies? Wonderful.

In the end I decided to use almond butter, because we are out of our regular natural peanut butter and I didn't want extra sugar. These went together so quickly and nicely in the food processor that I really don't think making the balls would be that much trouble, so I will probably do that again before Christmas.

Also, I must say that I had the same trouble with my chocolate that Stephanie did, but I did leave my bars in the refrigerator overnight before attempting to cut them, so who knows the appropriate timeframe in which to cut them.

And really, I am going to stick with the peanut butter from now on. The almond butter is too gooey, so the bars didn't set up very well. They are sort of a sticky (although yummy) treat that can only be served cold (and are still sticky then). So, my experimentation is a bust, but that won't stop me from eating these AND making them with peanut butter again this season!


Buckeye Bars
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup powdered sugar
1 cup chocolate chips

Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth.

Line an 8-inch square pan with foil, with ends of foil extending over sides.

Press peanut butter mixture into pan evenly. Microwave chocolate chips on high for 1 minute; stir. Microwave 15 to 30 seconds or until chocolate is melted; stir until smooth. Spread over peanut butter layer.

Refrigerate 2 hours. Use foil handles to lift bars from pan before cutting to serve.

Martha's Marshmallows

slowly pouring hot syrup into gelatin mixture

Some people we know spend an arm and a leg on "homemade" marshmallows from a mega-kitchen store that cost almost $1 each. We are not some people.

For the holidays this year, Number One decided to make our own marshmallows. This recipe comes from The Martha Stewart Cookbook, and believe it or not, marshmallows are actually quite easy to make. You do need a stand mixer, and a candy thermometer, and you need to be careful with the molten sugar mixture.

He did follow Martha's recommendation of foil and oil, and removing the foil from the marshmallow slab takes some finesse. I did some other research, and Ina Garten has a similar recipe, but simply coats the pans with powdered sugar. It sounds like that would work too. We'll try her recipe next.

The marshmallows are fluffy and fabulous, and they melt like heaven in a mug of hot chocolate. They also toast quite nicely over a campfire, not bursting into flames like their preservative-laden counterparts. We stored them in a plastic container, layers separated by waxed paper. Although Martha says "two days," ours are just fine for hot chocolate and campfire roasting about two weeks later. (and still fresher than anything you'd buy in the store!!)


Happy Holidays! Enjoy.


Martha's Marshmallows
Makes about 40 marshmallows

Marshmallows must be kept in an airtight container and are best eaten within two days of their making.

4 envelopes unflavored gelatin
1 1/2 cups water, divided
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups confectioners' sugar, plus additional for rolling

Oil an 11x17-inch Pyrex baking dish with vegetable oil. Line the dish with lightweight aluminum foil, and lightly coat the foil with more oil.

In the bowl of a standing electric mixer, soften the gelatin with 3/4 cup of the water. (pour water in bowl, then sprinkle gelatin on top and let stand).

Place the sugar, corn syrup, the remaining 3/4 cup water and the salt in a heavy saucepan. Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees F, or the soft-ball stage, on a candy thermometer.

With the whisk attachment of the mixer at full speed, beat the hot syrup slowly into the gelatin until mixture is very stiff, about 15 minutes. Beat in the vanilla. Pour the mixture into the foil-lined dish and smooth the top with an oiled spatula. Allow the mixture to rest, uncovered, at room temperature 10 to 12 hours.

Using a fine sieve, sprinkle the confectioners' sugar onto a cutting board. Turn the stiffened marshmallow out onto the sugar, and using a small, lightly oiled cookie cutter, cut into shapes. Be sure to dip the cut edges of the marshmallows into confectioners' sugar to prevent sticking.

Irish Potato Candy

I have no idea whether or not this is a traditional recipe. When H-Bomb brought home his homework this week, there was a note to us parents telling us that the second grade would be having an International Fair on Friday (this Friday!) and asking us to send something to share about our family heritage or culture.

Although I am of mostly Irish decent, all I really know how to make is Corned Beef & Cabbage. Not exactly a favorite of 2nd graders. H-Bomb suggested I make my Artisan Bread for his class, "because I love it" he said. Until I ran across this recipe for Potato Candy, and H-Bomb and I decided it sounded good, and he thought it was funny that you use cocoa to make the candy look dirty. He will use the potato-shaped candy to illustrate the story of the potato famine which brought many of our ancestors to North America.

Unfortunately I did have to leave out the Irish whiskey, since I'm sending it to a classroom full of second graders. And mostly Mormon second graders at that! I also had to leave out the nuts due to nut allergies.


H-Bomb reported that his classmates liked the candy! It actually tastes quite good.


Irish Potato Candy
This is a no-bake coconut and cream cheese confection shaped by hand to look just like a potato!

1/4 cup butter, softened
1/2 package cream cheese (use 4 ounces)
1 teaspoon pure vanilla extract
1 tablespoon Irish whiskey
4 cups powdered sugar
2 1/2 cups flaked coconut
2 tablespoons ground cinnamon
chopped nuts
cocoa

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla, whiskey and confectioners' sugar; beat until smooth.

Mix in the coconut (use hands if necessary) Roll into potato shapes. Roll each "potato" in cinnamon to coat, then press in pieces of chopped nuts to look like eyes. Dust with cocoa to simulate dirt.Place onto a cookie sheet and chill to set.

Chocolate Covered Cherries ~ Homemade

Hi, Tamy here from OUR KrAzY kitchen, Always Eat On the Good China and 3 Sides of Crazy. Just dropping in to offer a family favorite in time for the Valentine's Day!

I wanted to make something special to take to my nieces house for Superbowl Sunday so thought I'd try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though - be forewarned!

1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

• Combine butter and milk until smooth.
• Gradually add in confectioner's sugar until a soft dough forms.
• Roll into 1 inch balls and flatten into 2 inch circles. Don't make these too thick.
  
• Place a cherry in the center of each one.
• Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
• Melt chocolate until smooth and dip each ball into the chocolate.
• Place on wax paper until cool and sprinkle with sprinkles.
• Cool well.
• Let them set a few days before you plan to serve them and the centers turn to liquid.
  

Chocolate Chile Truffles

We love truffles, and I thought of making our regular chocolate truffles as a dessert selection for our Housewarming Extravaganza, until I remembered this recipe. It was intriguing with its addition of chile powder to the chocolate, and I knew it would be just perfect for our party.

I had checked the book, Mexicocina: The Spirit and Style of the Mexican Kitchen, out from the library when we were working on our house. I discovered the recipes inside as I was on my way to town to return it, and snapped some digital photos of each recipe! Lucky me.

After a fruitless search for the right chile powder, I finally had to order Ground Ancho Chile Pepper from amazon, because I definitely did not want the spice to overpower the chocolate. I ended up actually buying the wrong chocolate for the truffles, unsweetened instead of bittersweet (who knew bittersweet would be so hard to find?), so I dumped in about 1/2 cup of sugar. I could have added more sugar, and next time I will use the right chocolate.

But our guests couldn't even tell the difference! They loved the truffles, and many of them had fun guessing the ingredients. Some initially thought cinnamon, then the cayenne pepper guess came later. The heat accumulates as you eat more of these truffles, and sneaks up on you too. Deliciously fun!

The original recipe microwaves the chocolate and cream right away, but I decided that reheating the cream a bit after adding the chile powder would cut down on the need for microwaving, and I was right. I guess I just have an issue with microwaves.


Chocolate Chile Truffles
Chocolate and chile have been eaten in Mexico since pre-Hispanic times. Montezuma was said to have imbibed copious amounts of a bitter spicy beverage each day. This wonderful recipe by Lisa Gahafer combines those two flavors again, this time in chocolate truffles with the unexpected flavor of ancho chile. At first bight the chocolate reigns, but slowly the heat from the chiles begins to open on your palate, and the combination of hot, sweet, and chocolate is divine.

The are best made at least a day ahead to give the flavors time to ripen. You can double or triple the recipe and store the truffles, coated in cocoa, in the freezer for up to one month.

1 cup heavy cream
3 tablespoons unsalted butter, cut into pieces
3 to 4 tablespoons ancho chile powder
1 pound bittersweet chocolate, chopped
1 cup unsweetened cocoa

Bring cream and butter to simmer over medium heat. Stir in chile powder. Remove from heat, let steep several minutes.

Place chocolate in microwaveable bowl. Gently reheat cream mixture, pour over chocolate and let sit. Stir chocolate. If needed, microwave at 50% for 2 minutes, then stir until chocolate is all melted. If needed, continue to microwave at 50% for 30 second increments until melted and well-blended. Stir to combine, chill, covered, for 2 hours.

Carnation Famous Fudge

This is a classic, delicious, creamy and very simple fudge. It sets up beautifully, and is not too soft--it ages to crunchy yet melt-in-your-mouth perfection. You can substitute butterscotch, milk chocolate, peanut butter, or mint chips. Several years ago I bought a Carnation fudge "kit" at Costco, complete with all the necessary ingredients and little paper fudge pans for gift-giving. If you don't want to buy a kit somewhere, or would rather make a whole bunch, you can just use this recipe.

This year I made a double batch, and just used a whole 12-ounce can of evaporated milk. Carnation brand, of course. I also used a bunch of chopped walnuts, not just 1 cup. I didn't measure, but it was probably closer to 2 cups. (Number One loves walnuts)

The recipe exists in myriad incarnations all over the internet, but this is from the official Carnation/Nestle Brand website. (that explains the brand-name dropping below that I usually try to avoid)

Note: it is essential to measure out all of your ingredients ahead of time, because you will be standing at the stove top stirring the whole time. I put the marshmallows, chocolate chips, nuts and vanilla into a bowl so I could just dump it all in together when it was time.

{picture in the morning when we slice it up!}

Carnation Famous Fudge

Prep Time: 10 minutes
Yield: 48 pieces
Cook Time: 5 minutes

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

FOR MINT CHOCOLATE FUDGE: Substitute 1 1/2 cups mint-chocolate chips for semisweet chips.

White Chocolate Coconut Truffle

4 ounces heavy cream

1 vanilla bean

1 lb white chocolate

1/2 ounce cognac

Toasted coconut

Powdered sugar

Dipping white chocolate

Ganache: Bring cream and vanilla bean to a slow boil. Remove pot from heat, add chocolate directly into pot. Stir! You may need to return to heat, but try not to let it get too hot. Add cognac (if you are using vanilla extract instead of beans, add now). Let mixture cool 24 hours in a sheet pan, cover with plastic wrap.

Next either pipe or scoop out ganache into balls (not bigger then 1/2 ounce each). Coat ganache in powdered sugar. Dip in white chocolate, let dry. Dip a second time, then roll in coconut.

Yummy.

Sorry I don't have a better picture.