Monthly Archives: November 2013

Oreo Truffles

JUST. ONE. MORE. BITE

These are the infamous truffles that caused my manager to run down the hallway – mouth stuffed full with truffles – frantically saying, “Saavvee onnnne moreeee for meeeee.”

All in front of the client. Priceless.

I was hesitant to provide this recipe – not because I’m a recipe hog- but for the mere fact that its main ingredient (oreos) has a “bad” rep. Oreos normally don’t evoke the drool factor of a luscious and creamy truffle…but trust me, you’ll be running after a truffle like this too. Especially knowing how easy it is to make.

Ingredients

1 pkg. (1 lb., 2 oz.) Oreo (R), Chocolate Sandwich Cookiesdivided
1 pkg. (8 oz.) cream cheese, softened (reduced fat works well)
2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted in a double boiler.
1 tbs + 1 tsp kahlua, Bailey’s Irish creme, or your favorite rum.

Tips for dipping truffles in…

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Chocolate Peanut Butter Saltine Toffee | Aka “Christmas Crack”

Chocolate Peanut Butter Saltine Toffee

Toffee made from saltine crackers. Aka “Christmas Crack” – this stuff disappears!

Ingredients:
One sleeve salted Saltine crackers (about 40 crackers)
1 cup dark brown sugar (or light brown sugar)
1 cup butter (salted or unsalted – go by preference)
2 and ½ cups semi-sweet chocolate chips
6 Tablespoons creamy peanut butter, melted
1 cup crushed M&Ms (optional)
sprinkles (optional)

Directions:
Preheat oven to 400F degrees. Generously spray a half-sheet pan with cooking spray; set aside.
Line saltines in the pan, leaving a little bit of room between each. Over medium heat, bring butter and brown sugar to a boil in a large sauce pan. As it begins to boil, leave it alone without stirring for 3 minutes. Pour the boiling mixture over the crackers and bake for 5 minutes.
As the toffee bakes, melt the peanut butter. Remove toffee from oven and pour the peanut butter over top, smoothing it in one even layer. Sprinkle with chocolate chips and return to the oven for 1 minute. Remove from the oven and smooth down the chocolate chips into one melted chocolate layer. Top with crushed M&Ms and sprinkles.
Make room in the freezer and chill the toffee for at least 1 hour OR refrigerate for 2 hours. Once the toffee is set, break into pieces.
Store toffee in an airtight container either in the refrigerator or at room temperature for up to 10 days.

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http://sallysbakingaddiction.com/2012/12/10/chocolate-peanut-butter-saltine-toffee/

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My own images, instead of candy sprinkles I used slivered almonds
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Saltine Cracker English Toffee | Christmas Crack

 

Adapted from: http://www.sixsistersstuff.com/2012/12/saltine-cracker-english-toffee.html

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For a festive seasonal twist you could sprinkle crushed candy canes in place of nuts

I know that this recipe sounds a little strange, but I promise you… it is so addicting!
It is so easy to make (simple ingredients and it only takes a couple of minutes) and it is the perfect treat for a holiday party or neighbor gift. People will not believe you when you tell them that it’s made from saltine crackers!

Saltine Cracker English Toffee


Ingredients:
40 salted saltine crackers
1 cup (2 sticks) butter
1 cup brown sugar
2 cups milk chocolate chips (or mint, butterscotch flavor, white chocolate)
1 cup chopped nuts (crush candy canes, or M&M’s, sprinkles…you can use whatever kind you like)

Directions:
Preheat oven to 400 degrees.
Line a large cookie sheet pan with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes WITHOUT STIRRING. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
Bake in the preheated oven for 5-7 minutes.

Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).

Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the freezer for about 20 minutes to help it set up quickly). Break the toffee into bite-size pieces.
To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.

Recipe adapted from AllRecipes

PUMPKIN SPICE ROLL

Hopefully I will be posting my Mom’s Chocolate Yule Log Recipe, which is very similar to this one.

Ingredients

CAKE:

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

FILLING:

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT
oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT
cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


Dollar Fruit Cake (1930s)

Fruit Cake

In 1930 this fruit cake cost one dollar to make. (How times have changed!!)

This is a recipe passed down through the years. I have heard many people say the hate fruit cake… one they taste this one, they quickly change their mind! There will be no re-gifting of this fruit cake… and if they don’t realize what they had and re-gift it anyways….thank your lucky stars…. this is excellent aged. ( P.S. the rum also preserves the cake)

1 lb Raisins – Sultana
2 cups Mixed fruit – Chopped

1/2 lb. Cherries – Candied (halved)
1/2 cup Walnuts – Chopped Coarsely or Almonds
2 cups Sifted Flour – all-purpose
1 tsp. Baking Powder
1 cup Butter – Soften

1 cup Sugar 3 Large eggs
1/4 cup Rum or Fruit Juice
1 tsp. Rum extract
Optional:
4 oz. Pineapple chunks – glazed Pkg and / or substitute walnut for 1/2 pound of cherries – Candied (halved)

Directions
1. Pre-Heat oven and a large pan of water (on bottom shelf) to 300 degrees F

2. Combine Fruit and nuts then coat with 1 Cup of the flour.

3. In a separate bowl cream butter and add sugar gradually. Beat until very light and fluffy. Add well beaten eggs.

4. Sift remaining flour with baking powder and salt add to creamed mixture.

5. Blend well and add the rum/ juice and extract. Add Floured fruit and nuts mixture, mix well.

6. Bake in a spring form pan or angel food pan, lined with 4 layers of well greased brown paper.

7. Place in oven on shelf above the hot water, bake for 2 hours.

8. When cooled you can wrap with cheese cloth soaked in rum, then wrap in plastic wrap and aluminum foil. Freeze.—

Scottish Shortbread

Scottish Shortbread
Scottish Shortbread
Best served aged, will keep indefinitely if refrigerated, can be frozen.
1 lb. Butter
1 lb. Lard
1 lb. Brown Sugar
12-14 (+/-) Cups Flour
DO NOT MELT ANY INGREDIENTS!!
1. Leave butter and lard out to soften.
2. Mix butter and lard together. Work with fingers adding a cup of flour at a time (up to 7 – 8 cups). Turn out on to table and knead in more flour, as much as you can in 1 hour. This should be crumbly
3. Put in 4 shallow 8″ cake pans and press together 3/4 to 1″ thick. Pierce with fork several times.
4. Bake in moderate oven (325 °F) till golden brown, about 45 min.
5. Top Shelf of oven is best.
Notes:
  • Prior to baking, we cut the dough into wedge slices so it would be easier to break into pieces.
  • Great Grandma always said “Never cut Shortbread, if you cut short bread you cut the short” I have no idea what that means…. but if you cut the dough it is fine, if you cut it afterwards it does not seem as nice.
  • One of the batches I just made I also mixed in some almond flour (about 2 1/2 cups) in place of the other flour.
  • A cousin of mine insists it should be unbleached white flour (as they didn’t have all the other types when this was created.)