Double Chocolate Truffle Cups

I don’t know about you, but here at Bakers Anonymous, the weather has been NOT conducive to baking anything. And even though we went no-bake last week, the thought of turning on the gas oven and to bake cookies (which I really wanted to do) was unbearable. So, after a little bit of digging, I uncovered this recipe from Babble.com’s Family Kitchen. I stripped away all the frills to get to the core of the recipe; it turns out that this candy is perfect for extra additions like almond extract, nuts, coconut, even mini chocolate chips! We’ll save all of that for next time.

Double Chocolate Truffle Cups

Ingredients:
1 C semi-sweet chocolate chips
1/2 C milk chocolate chips
1/2 C heavy cream
1 C white chocolate chips
Any toppings or additions you want

Directions:
1. In a medium microwave-safe bowl, mix together the semi-sweet and milk chocolate chips with the heavy cream. Microwave for 40 to 50 seconds.
2. Stir the mixture together until the chocolate is fully incorporated with the heavy cream.
3. Scoop mixture into a plastic zip bag and cut off one corner. Pipe into candy cups. Fill about three-quarters full.
4. Let sit in the fridge for about 10 to 15 minutes.
5. Microwave the one cup of white chocolate chips for about 40 seconds. Remove from the microwave and stir smooth.
6. Scoop mixture into another plastic zip bag, cutting off a corner. Pipe the white chocolate in a spiral pattern (hopefully better than I did).
7. Set back in the fridge until the whole truffle has set. After that, you can keep them covered, on the counter or serve immediately.

Makes about 15 pieces, depending on how you spread the mixture.

Almond Joy Snaps

What can I say? I love coconut, especially Almond Joys (and Mounds, can’t forget them). A few years ago, I made homemade Almond Joys and I couldn’t keep them in my fridge, my residents loved them so much. Well, to be honest, it was only one resident, but he did have a tendency to come into my apartment unannounced, look through my fridge and freezer for food and then leave.

Ah, the joys of being a resident assistant.

This week, I made a simple, no-bake treat that looks (and tastes) like it took longer to make than it really did. The secret to this recipe is the hard-to-find Nabisco Famous chocolate wafers, which are often used in the icebox cake, another treat that I have made many times with great success. The wafers add a delicious and fresh crunch to these deconstructed Almond Joys.

These snaps will be a sweet and refreshing no-bake cookie on a summer day, or as presents. Just package one or two in a pretty bag!

Almond Joy Snaps

Ingredients:
1 box of Nabisco Famous chocolate wafers (about 45 cookies, give or take. Some will be broken)
1 bag of Baker’s Angel flake coconut
1 C chopped almonds (you can toast these, I didn’t. Probably will next time)
3/4 C Karo Lite corn syrup
1 bag (at least 2 C) of semi-sweet chocolate chips

Directions:
1. Pour the 3/4 C of corn syrup  into a medium microwave-safe bowl. Microwave for three minutes. The corn syrup should be in a rapid boil that settles down once you remove it from the microwave.
2. Mix in the bag of coconut one cup at a time. The coconut will soak up the corn syrup.
3. Stir in the one cup of almond pieces.
4. Let the mixture sit in the bowl for a half hour or more.
5. When you’re ready to assemble the cookies, melt the chocolate in the microwave at 30-second intervals.
6. Smear a dollop of chocolate on a wafer. Top with one to two tablespoons of the coconut-almond mixture, spreading to the edges.
7. Drizzle the chocolate over the top, layering on as much as you want. Some cookies I did a drizzle pattern, others I did a smooth top over the whole top.
8. Put the cookies in the freezer (I did mine six at a time) for about ten minutes. This will give the chocolate enough time to set up. Remove the cookies from the freezer.
9. Cookies should be left out uncovered overnight for the coconut mixture to dry out.

Makes about 40 to 45 cookies, depending how many wafers remain unbroken in your cookie package.

Niki’s Note: After letting these sit out overnight, not only did the coconut dry out to perfection, but the mixture also soaked into the cookie, softening it into a cake-like treat (this is the same thing that happens to the icebox cake).

Bakers Anonymous Thanksgiving: Chapter 1, Dessert First

Happy Thanksgiving my Bakers Anonymous friends! Today is my big day to break out my culinary skills and wow my family with Cornish game hens and spruced-up stuffing. Am I nervous? You bet I am. But I started off my Thanksgiving celebration with a favorie tradition of mine – cookie turkeys. It began nine years ago when, on Thanksgiving, I got it into my head that I wanted to do something special, start a tradition of my own. After a search through the cookbooks under the microwave, I came across the following recipe, which I altered just this year for the sake of time and sanity.

Cookie Turkeys

Ingredients (for 36 turkeys):
2 boxes of Mallomars
1 package of fudge stripe cookies
1 bag of candy corn
1  package of chocolate chips

Directions:

1. Gather up your ingredients and un-box them.

2. Carefully slice the fudge stripe cookies down the middle, doing your best to make as an even a cut as possible.

3. Melt the chocolate (about 1/2 – 1 cup of chocolate chips) in the microwave at 30-second intervals. Stir until smooth. Chocolate chips may retain their shape in the microwave.

4. Take the fudge halves and glue them to the Mallomars using the chocolate.

5. Gently flip the cookie over. Using the chocolate, stick a candy corn to the front of the of the Mallomar.

6. The assembled cookie should like this:

7. Put the cookies (18 to a large dinner plate) in the freezer and chill them until the chocolate sets or until you’re ready to serve. I like them best chilled, but family members have enjoyed them room temperature and I’ve never heard a complaint!

Enjoy your Thanksgiving dinners! I’ll report back tomorrow with details of how my meal went, as well as a few choice recipes prepared for today. And no matter what, don’t forget to give thanks for the blessings in your life.

Dirt Pudding

ingredients

There’s nothing like a smooth, cool treat topped with sugary candies to sooth the inner child in you. Dirt pudding, a classic take-to-the-kids’-birthday-party treat, has been around since pudding realized it belonged with gummies and cookies.

This whole project takes about ten minutes, perfect for hungry kids (or adults!). 🙂

Dirt Pudding

Niki’s Note: This recipe I modified to suit my dirt pudding tastes. The best part about this treat is that you can modify it to suit the occasion, like Halloween, or even to make it healthier!

Ingredients:

1 box of instant chocolate pudding

1 3/4 C cold milk

24+ Oreos (to be crushed)

1 small (8 oz) tub of whipped toppiung

1 tub/bag of gummy worms

Directions:

1. Mix the cold milk into the pudding mix. I used less milk to make a thicker pudding. Use 1 cup of milk if you want pie filling consistency. Whisk for two minutes. Then put in the fridge to set.

whisk milk into pudding

2. While the pudding is setting in the fridge, crush the Oreo cookies until broken. You’ll want there to be chunky pieces!

crush the oreo cookies

3. Set the cookies aside. Bring out the pudding and the whipped topping. Slowly fold the topping into the pudding, mixing in about 1/2 c increments. Add only as much as you want, less if you want to maintain a thick, chocolatey pudding. I used almost the whole tub, about 1 1/2 cups.

fold in the whipping cream

4. Bring out your crushed cookies, pudding mixture, and gummy worms. I used a 3 1/2 C tubberware container for my dirt pudding. Start by layering chocolate cookies at the bottom, then a scoop of pudding, then three or four gummy worms.

5. Keep layering until you run out of space or ingredients. I find that a top layer of chocolate cookies and hidden gummy worms, makes a great presentation!

the final product