Day 5: Cookie Dough Truffles

^{Last year one of my guest bakers happily shared a recipe for cookie dough bites, and as delicious as those looked I was a little scared to try them. When I was small my mother told me not to eat the raw cookie dough because it might make me sick. Whether or not it's true it has scared me away from raw cookie dough (for the most-part) ever since.} 

^{This recipe is great just for that reason, it has the wonderful sweet taste of cookie dough, without raw egg or flour. Everything is safe as is, and the fact that these delicious little treats are coated in chocolate and topped with sprinkles just makes them irresistible!}

^{From the Robin Hood Baking Hour, you can find it here. (yes that commercial with the cute little kids!)}

   

Ingredients:

½ cup butter, softened
¾ cup brown sugar, packed
1 tsp pure vanilla extract
1 ¼ cups graham cracker crumbs
1 ½ cups quick cooking rolled oats
¼ tsp salt
1 can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 ½ lbs Milk, White or Dark Chocolate Bar, melted

Directions:

1. Line baking sheets with Parchment Paper.
2. In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy, about 1-2 minutes. Stir in vanilla. Mix in graham cracker crumbs, oats and salt. Add sweetened condensed milk, mixing well. Stir in chocolate chips.
3. Freeze 30 minutes, or until dough is firm. Roll dough into 1” (2.5 cm) balls and freeze 30 minutes, or until firm.
4. Dip cookie dough balls into melted chocolate to cover, allowing excess chocolate to drip off. Return to baking sheet and chill in refrigerator or freezer until set. Serve cold.

Note:

To melt chocolate, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place chocolate in heat proof bowl and place bowl over boiling water. Ensure bottom of bowl does not touch the water. Remove saucepan from heat. Let stand 3-5 minutes and stir.

I know, delicious, I told you. Now go make some! And you better come back tomorrow, I'll be sharing a shop update and of course Day 6!

Happy Baking!

xox

Chocolate Peppermint Bark

 

¼ cup  almonds, finely chopped

8-oz     semi-sweet baking squares, chopped

6-oz     white baking chocolate squares, chopped

½ tsp   peppermint extract

            red food colouring

⅓ cup  peppermint candies, crushed

Line and 8”x8” baking pan with aluminum foil. Spread almonds in pan; set aside. Place semi-sweet chocolate in microwave safe bowl. Microwave on high-setting for 1 minute; stir until smooth. If needed, microwave an additional 10 to 15 seconds (I melted my chocolate in a bowl over a pot of hot water). Pour semi-sweet chocolate over almonds. Allow to harden.

Repeat microwave instructions for white chocolate. Stir peppermint extract into white chocolate. Pour half of chocolate into a separate bowl and tint pink. Slowly pour white and pink chocolate over semi-sweet chocolate, gently swirl with a knife. Sprinkle top with crushed peppermint candies. Chill until firm, about 1 hour.

Use foil to lift candy from pan; break into pieces. Store tightly covered at room temperature. Makes about 1 pound.

And if that isn’t simple, I don’t know what is! Well folks we are officially in the last week before Christmas. I think it’s going to be a good week, busy, but good! I think Reggie and I are finally getting our tree tonight! Perhaps we’ll have to pull out some cookies and cocoa when we get home :)

xox

Chocolate Toffee

 

Today's recipe can be found on Amanda's Blog, Dandelions and Lace. And it's a good one! Amanda is hosting a week of no-bake treats, which fits in very well with my Cookie Countdown. Be sure to hop over and check out some of the delicious no-bake goodness. :)

And I know, I missed yesterday, there is a post, but I took it to a potluck and it was eaten before I got a good photo. I'm going to try to get to it this afternoon. It will be posted soon, no worries.

xox

No Bake Brown Blobs

Ok so the title isn't that appealing, my husband referred to them as chocolate macaroons, but my mom always called them brown blobs when I was growing up so we're going with that... :)

1½ cup sugar

½ cup   cocoa powder

½ cup   butter

½ cup   milk

3 cups  quick cooking oats

1 cup    unsweetened coconut

In a heavy saucepan over medium heat combine sugar, cocoa powder, milk and butter. Bring to a rolling boil, and maintain boil for 1 minute. Remove from heat, add oats and coconut and mix until combined.

Spoon on to parchment lined cookie sheet, and transfer to fridge to cool until firm.

And there you have it. Another delicious Christmas treat! This is day 2 of the Christmas Cookie Countdown! More delicious treats to come :)
xox