Brownie Truffles

 The battle of the truffles? LOL!

Picture and recipe from "Tastes Better from Scratch.com"

How many of you are like me and enjoy those Oreo Truffles that we make for holidays and special occasions? They're so good and look really appetizing on your cookie tray or in a pretty dish.

Well, look out Oreos because I heard about another truffle and I believe I've it's one that I like just as much...maybe a little more! Brownies are a definite favorite with almost everyone I know and these don't disappoint. 

Give them a try and let me know what you think? 

Ingredients:

1 (9x13")pan of baked brownies (box mix or from scratch-your choice)

3 cups semi-sweet morsels (or a pkg. of Ghirardelli melting chocolate)

1 Tbsp. shortening if using chocolate morsels

Sprinkles or chopped nuts (totally optional)

Instructions:

Bake brownies according to the recipe (DO NOT OVERBAKE) We want them soft and chewy. Cool completely.

Cover a baking sheet with parchment paper and set aside.

Once cooled, use a fork to crumble the brownies. Roll into about 35 balls and freeze for about 15 minutes. This will make it easier to cover with the melted chocolate.

Melt chocolate in a double boiler or microwave, stirring frequently. If you are using the morsels, add the shortening to help give it a smooth, shiny coating.

Drop a brownie ball into the melted chocolate and roll with a fork, then let the access chocolate drip back into the pan before placing it onto the parchment paper. If you want to sprinkle them with nuts or candies, now is the time, before they harden.

Leave at room temperature until chocolate coating hardens. This only takes a few minutes.

These can be stored in the refrigerator for up to a week or in a plastic bag in the freezer for a month.

A Tip from Grammy: 

-Make your own dipping fork by breaking off the two middle tines of a plastic fork and using just the two end ones.

-Use white chocolate morsels, add peppermint, cherry or raspberry extract to the chocolate coating.

Be encouraged!

"In the world you will have tribulation. But take heart; I have overcome the world." -John 16:33

Rolo Pretzel Treats

  Just 3-ingredients of sweet/salty delight!

When my best friend told me she was making these with her grandchildren, I thought, "What a fun project to do with the kids!" Mine are all grown, but these little chocolate treats sounded like fun, and I decided to add them to my own tray of goodies this year. 

She was absolutely right, not only are they about the quickest, easiest treat to make, but they also are pretty tasty too! Yes, of course I tried one. Haha! Now, if you have little ones, they can have the job of unwrapping the Rolos.

Wouldn't these make a sweet treat for a teacher or a surprise for your local community service people?

Ingredients:

1 bag of mini square pretzels

1 bag Rolos (approx. 50 in a bag)

1 bag M&M's (I used red/green for Christmas)

Preheat oven to 275'F.

Place parchment paper on a cookie sheet. 

Line pretzels in single layer on cookie sheet. (about 50 pretzels)

Place one unwrapped Rolo in the center of each pretzel.

Carefully place in oven and bake for 3-5 minutes in preheated oven. 

Remove from oven and place an M&M in the center of the chocolate.

Allow to cool completely before removing from parchment paper.

A Tip from Grammy: 

    - Check the treat after 2 minutes for softness.

    - In different flavors of M&M's, a pecan on top of each or Reese's pieces.

    -Store in airtight container in fridge or freeze, they last for weeks.

Be encouraged!

"Blessed be the God...of all comfort." -2 Corinthians 1:3

Graham Cracker Toffee

 Cookie & candy all rolled into one!



They melt in your mouth!



The first time I was introduced to these addictive little gems was during a local production of "The Sound of Music."  I almost missed my cue, because I was so busy chowing down on these delicious goodies.  You can say that they're like "music in my mouth!"

My friend, and fellow "nun" at the time, gave me the recipe and I've been making them ever since.  Now, this is going back quite a few years, but my family requests...uh, demands them every Christmas. 

They didn't start off as a Christmas treat, but don't tell my daughter, Kira and granddaughter, Andrea that, because I would have to make them every day!

Ingredients:

1 1/2 -2 pkgs. graham crackers, divided into 4 pieces each.  

My crazy girls!

(Break along perforated lines)

Cover jelly roll pan (15 x 10 x 1) with divided graham crackers  in a single layer - sides touching. 



Topping:

1 c. butter (2 sticks)

Dash of salt

1/2 c. sugar

1/2 c. chopped pecans

Melt butter in saucepan, then add sugar.  Boil 2-3 minutes, stirring continuously until blended.  Spread evenly over graham crackers.  Sprinkle with coarsely chopped pecans.

Bake for 8-10 minutes in 350' F. oven. 

While they are baking, cut a brown paper bag open and spread across the counter.  DO NOT LET THEM COOL! Immediately,  remove crackers from pan onto brown paper, separating them as you do. 

Be encouraged!

"But when the fullness of the time was come, God sent forth His Son, made of a woman, made under the Law" (Galatians 4:4).

Foolproof Chocolate Fdge

 No kidding, it really is foolproof!



Picture from Eagle Brand website

 One day, my sweet hubby went to the store for Marshmallow Fluff so I could make him fudge with walnuts.  What I neglected to do was check the pantry for the rest of the ingredients.  This morning, I found my mistake...no evaporated milk!  But, I did have a can of sweetened-condensed, so I decided to look it up and see if there was an easy recipe using it. 

Yay!  Eagle Brand has a great recipe for "Foolproof Chocolate Fudge" that it took just a few minutes to make, and much less messy than the fluff one, too! 

As soon as I finished, I knew I had to post this and let you all know "there is an easier way" to fudge making.  It also came with some variation directions, in case you'd like to experiment a little. 

Ingredients:

3 cups semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash of salt
1/2 -1 cup chopped walnuts (optional)
1 1/2 tsp. vanilla

Line 8- or 9-inch square pan with foil, extending foil over edges of pan.

Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

VARIATIONS:

CREAMY DARK CHOCOLATE FUDGE:  Melt2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.

MILK CHOCOLATE FUDGE:  Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE:  Follow above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.

Be encouraged!

"But you, Bethlehem Ephrathah, though you are small among the clans of Judah, out of you will come for me one who will be ruler over Israel, whose origins are from of old, from ancient times."   -Micah 5:2

Oreo Truffles

 

Cookie and candy "rolled" into one!



Oreo cookies, baking chocolate, and cream cheese are all you need to make this easy chocolate truffle recipe.  The hardest part is waiting to eat them!

This is a pretty popular recipe and once you've tasted them, you'll understand why.  So full of flavor and very easy to make, using only three ingredients.

Andrea and I just finished preparing this year's batch of Oreo AND Nutter Butter Truffles.  These are the Oreo balls, dipped and decorated and ready to place on the cookie trays we'll give out to our friends and neighbors.

I've been making these for years, and they're always a hit. Believe me, these don't last long and are a favorite treat during the holidays.

Here's a little hint: You can experiment with different extracts for a variety of  flavors (mint or almond are yummy), and drizzle white chocolate over them to give them a more elegant appearance.

Coating them in chocolate is a little time consuming though, but these are worth it. Delicious!

Ingredients:

1 pkg.  (8 oz.) Cream Cheese, softened

1 (1 lb.) pkg. Oreo Cookies, finely crushed
4 pkg.  (4 oz. each) Semi-Sweet Chocolate, broken into pieces, melted

 

Crush Oreos in a food processor or blender.  Mix cream cheese and cookie crumbs until blended.  There should be no white traces of cream cheese showing, just a creamy, dark chocolate dough. 
          
Line a cookie sheet with waxed paper.  Shape mixture into 48 (1-inch) balls.  Place on cookie sheet and freeze 10 min. or refrigerate 1 hour.  

*Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. ( I use a plastic fork with the two inside tines removed-works great! It holds the Oreo ball while you gently tap the sides remove excess chocolate.)

Sprinkle with remaining cookie crumbs or holiday sprinkles.
          
Refrigerate 1 hour or until firm. Take a few out of the refrigerator at a time, so they don't warm up too much while you dip and decorate. Be sure to decorate top before the chocolate hardens.

Yields: Approx. 48 cookie balls   

Store in a tightly covered container: They will last 3 weeks in the fridge, 2 months in the freezer and 3 days at a cool room temperature.



A Tip from Grammy:

*If you've never melted chocolate, here are a couple of tips I found online.

How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water), melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.

 

Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee

 

When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.

Be encouraged!

After Jesus was born in Bethlehem in Judea, during the time of King Herod, Magi from the east came to Jerusalem and asked, “Where is the one who has been born king of the Jews? We saw his star when it rose and have come to worship him.”  -Matthew 2:1-2

Nutter-Butter Truffles

 Extra peanut butter adds to the rich flavor!

 

Nutter Butter Truffles are made from peanut-flavored cookie crumbs, cream cheese, and peanut butter. 

 

I never like peanut butter as a child, but I've definitely made up for it as an adult.  I started craving it when I was pregnant with my second child and still love anything peanut butter.

 

So, when I found these Nutter Butter Truffles, I was all over that!  They've become a very welcome addition to the Christmas goodies we all enjoy.

 

You can dip them in white chocolate, like we did, or use regular chocolate...sprinkle tops with leftover cookie crumbs, chocolate or rainbow sprinkles or just a drizzle of chocolate frosting over the white balls is lovely.

 

I've seen some sites that crush peanuts and place some on top for a sweet/salty combination.  Sounds yummy to me!

 

This delicious idea is from Bakerella, a fabulous baking blog with delicious things to make and eat.

 

  

Ingredients:

 

1 pkg.  (8 oz.)  cream cheese, softened

24 peanut butter sandwich cookies, finely crushed (about 3 cups)
1/4 cup creamy peanut butter
3 pkg.  (4 oz. each) Baker's white chocolate, broken into pieces, melted

Mix cream cheese and cookie crumbs until well blended. 

Shape into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Top each ball with 1 mini cookie half. 

          

Refrigerate 1 hour or until firm.  Keep refrigerated.

 

A Tip from Grammy:

(If you've never melted chocolate, here's a couple of tips I found online.)

How To Melt Chocolate - Using one of the below methods to melt the chocolate chips:

Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water), melt chocolate; stirring until smooth. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.

 

Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee

 

When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo Balls from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip well, reheat it over the double boiler or in the microwave.    

Be encouraged!
A voice of one calling: "In the desert prepare the way for the LORD; make straight in the wilderness a highway for our God. "  -Isaiah 40:3