Perfect Peppermint Patties
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| Perfect Peppermint Patties |
Makes about 5 dozen In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4". Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden Easy Microwave Peanut Butter Fudge .
Marshmallow Puffs
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| marshmallow puffs |
Makes 3 dozen
Line a 9-in. square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows easy microwave peanut butter fudge
Honey Balls for Passover
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Honey Balls for Passover |
1/4 C matzo farfel 2 tsp. grated orange or lemon zest
Makes 18-24
In a medium sized saucepan over low heat, heat the honey and sugar to boiling. Stir constantly. Add the nuts and the farfel and stir until the mixture is thick. Add the grated zest. Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming small balls. Cool.
Variation: Roll the balls in finely grated nuts or coconut easy microwave peanut butter fudge .
Quick & Easy Microwave Peanut Butter Fudge
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Easy Microwave Peanut Butter Fudge |
Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill.
Rum Balls
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| rum balls |
corn syrup 1/4 cup light rum 1/3 cup confectioners' sugar (for dipping)
Makes About 2 1/2 Dozen
Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into one inch balls. Roll balls in remaining confectioners sugar to coat.
White Chocolate Apricot-Hazelnut Truffles
Ingredients:
1 1/4 C hazelnuts (aka filberts)
1/4 C finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream
Instructions:
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream.[Note: I used the Nestle white chocolate chips that are available in
my local supermarket. It worked well, but I am sure it would be better
if you use a good import instead.] Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. [You can do this step in a double-boiler if you don't have a microwave.] Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.)
Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands.Place on a wax paper-lined cookie sheet and refrigerate until firm, 1 hour or longer easy microwave peanut butter fudge.
Easy Truffles
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| easy truffles |
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa
Instructions:
In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.) Form teaspoonfuls into balls; roll in cocoa and shake off excess. Makes 1 pound (about 2 dozen). About 75 calories each. For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.
Cognac Truffles
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Cognac Truffles |
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac
Instructions:
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring. Chill mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1 hour. Store in air-tight container in very cool place. Makes about fifty truffles . Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or colored
jimmies.Note that this uses raw egg yolks. I find a melon baller to be very handy in forming the truffles.
Chocolate Anise Truffles
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Chocolate Anise Truffles |
1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies
Instructions:
In a double boiler melt the chocolate, constantly stirring with a wooden
spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute
until it is well mixed and smooth. Add in the Rum and stir until well mixed, then sprinkle in the pulverized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly thickened but still smooth. You want the mixture to remain as a thick sauce at this point.When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes). Do not stop whicking or the butter and rum will separate out of the chocolate-anisette. When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar.
Babe Ruth Bars
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Babe Ruth Bars |
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
1 In a large saucepan over medium heat, combine
the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the
cornflakes, chocolate chips and peanuts until evenly coated. 2 Press the entire mixture gently into a buttered 9x13 inch baking dish. Allow to cool completely
before cutting into bars.
Caramel Apples w/ Chocolate
Makes 8 apples
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
Place Styrofoam on a flat surface. Lightly coat baking sheet with cooking spray. Remove stems from apples. Insert wooden stick into stem of each apple. Place caramels in saucepan. Add the water, heat stirring until caramels are melted. Working quickly with one apple at a time, and keeping caramel over low heat, dip the apple into the caramel, turning to coat the apple, remove the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared sheet. Refrigerate until caramel is cool. Heat chocolate in top of double boiler, until melted. Drizzle chocolate over apples. Press apples sticks into Styrofoam. Refrigerate until the chocolate hardens easy microwave peanut butter fudge . Remove from Styrofoam to foil cupcake liners easy microwave peanut butter fudge .
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