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Chocolate Truffles
Chocolate Truffles – rich, creamy and sinful bites of chocolate. I have been making truffles of all kinds since the 80’s. When I worked as a pastry chef I did a dessert party for a travelers convention and saw people putting them in their pockets, I always wondered what the truffles looked like when they were retrieved. Okay, so if you have been reading you know my aunt came this weekend. I made these for her to make sure I could satisfy her chocolate cravings. Between her and my mom I am not sure which one loved these truffles most. My mom ate a truffle almost every day after she got sick, said some days it was all she could eat. Mom called me one day wanting to know if Russell Stover had gone out of business, convinced they must of because she was out of truffles. This recipe is what got her hooked on them, they are so good. I used Ghirardelli Couverture for dipping the truffles in. It avoids having to temper the chocolate, however if you feel like tempering chocolate feel free. I have a chocolate tempering machine that I use when make a lot of these. I can usually find the Ghirardelli Couverture at Sam’s Club. If you can get it I love Peter’s brand of chocolate, I just am not able to find it here. 5.0 from 1 reviews Chocolate Truffles Author: Mary Ellen Prep time: 45 mins Cook time: 20 mins Total time: 1 hour 5 mins Serves: about 30 Truffle inside 1 lb. chocolate 1 cup heavy cream 1 lb. chocolate for dipping - (I use Ghirardelli Couverture most of the time) 1 - 2 tablespoons oil Truffle inside 1 lb. chocolate 1 cup heavy cream 1 lb. chocolate for dipping - (I use Ghirardelli Couverture most of the time) 1 - 2 tablespoons oil Melt chocolate over a double boiler or in the microwave, add heavy cream. Blend together until it is smooth. Let cool to room temperature. Beat it with a whip until it begins to lighten in color. Let set on the counter overnight before making the truffles. Roll into about 1 inch size balls. Place on parchment until ready to dip. Melt chocolate in a double boiler. Be very careful to keep the water around 110 degrees. Do not let any water get into the chocolate or it will seize and become unusable. Add a tablespoon of the oil, if not quite fluid enough for dipping add additional oil. Melt chocolate over a double boiler or in the microwave, add heavy cream. Blend together until it is smooth. Let cool to room temperature. Beat it with a whip until it begins to lighten in color. Let set on the counter overnight before making the truffles. Roll into about 1 inch size balls. Place on parchment until ready to dip. Melt chocolate in a double boiler. Be very careful to keep the water around 110 degrees. Do not let any water get into the chocolate or it will seize and become unusable. Add a tablespoon of the oil, if not quite fluid enough for dipping add additional oil. Chocolate Caramels Aunt Janet’s Caramels Homemade Marshmallows
Blueberry Pancakes
Light and fluffy Blueberry Pancakes. These extra light pancakes are bursting with fresh, juicy blueberries. You can make these pancakes immediately after mixing the batter or make the batter the night before. Whichever method you choose a light hand with the batter will insure fluffy pancakes. You can add a little lemon zest and a couple tablespoons of lemon juice for a blueberry pancake with a lemony twist or maybe raspberries in place of the blueberries? See the pancakes below? See those big bubbles forming? See the ones that look like holes? When you see this starting to form near the center it is time to flip them. Right after I flip them I like to take my spatula and put a small hole in the center of the pancake to allow the steam to escape. Do this and you will never have uncooked, doughy pancakes again. Blueberry Pancakes Author: Mary Ellen Prep time: 10 mins Cook time: 20 mins Total time: 30 mins 2 cups all purpose flour 1/4 cup granulated sugar 2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs - beaten 2 cups buttermilk 1/4 cup butter - melted 1 tablespoon vanilla 2 cups blueberries 2 cups all purpose flour 1/4 cup granulated sugar 2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs - beaten 2 cups buttermilk 1/4 cup butter - melted 1 tablespoon vanilla 2 cups blueberries Mix together the dry ingredients and set aside. Add the eggs and beat them in a mixing bowl. Stir in the buttermilk, vanilla and butter. Add the dry ingredients. Do not overbeat. Fold in blueberries. Refrigerate or make the pancakes right away. Pancakes can be frozen. Freeze in a single layer on a cookie sheet. Stack them in a ziplock bag until ready to use. Microwave or heat in oven. Mix together the dry ingredients and set aside. Add the eggs and beat them in a mixing bowl. Stir in the buttermilk, vanilla and butter. Add the dry ingredients. Do not overbeat. Fold in blueberries. Refrigerate or make the pancakes right away. Pancakes can be frozen. Freeze in a single layer on a cookie sheet. Stack them in a ziplock bag until ready to use. Microwave or heat in oven. Maybe you’d like to try? Blueberry Pancakes with Blueberry Maple Syrup Baked Hasselback French Toast Blueberry Coffeecake
Soft Molasses Cookies
Soft Molasses Cookies with a crispy outside. Soft Molasses Cookies Molasses cookies of all kinds are one of my favorite cookies, plus the house smells heavenly while they bake. If you haven’t used crystallized ginger before it is worth buying. I add crystallized ginger to almost anything with ginger, it brightens the flavor. It comes in big crystallized chunks of ginger, chop it up rather finely for these cookies before adding it to the batter. These are big, soft and puffy molasses cookies. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Soft Molasses Cookies Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 29 Cookies 1/2 cup butter, softened 1/2 cup margarine 1 1/2 cups granulated sugar 1/2 cup dark molasses 2 eggs, lightly beaten 4 cups flour 1/2 teaspoon salt 2 1/4 teaspoon baking soda 2 1/4 teaspoon ground ginger 3/4 teaspoon ground cloves 1 1/2 teaspoon ground cinnamon 1 tablespoon crystallized ginger Rolling Sugar 1/3 cup granulated sugar 1/3 cup raw sugar 1/2 cup butter, softened 1/2 cup margarine 1 1/2 cups granulated sugar 1/2 cup dark molasses 2 eggs, lightly beaten 4 cups flour 1/2 teaspoon salt 2 1/4 teaspoon baking soda 2 1/4 teaspoon ground ginger 3/4 teaspoon ground cloves 1 1/2 teaspoon ground cinnamon 1 tablespoon crystallized ginger Rolling Sugar 1/3 cup granulated sugar 1/3 cup raw sugar In large mixing bowl, cream butter and margarine until well mixed. Add sugar and beat until light-colored and and fluffy. Mix in molasses and eggs until smooth; set aside. In another large mixing bowl, whisk together flour, salt, baking soda, ginger, cloves, crystallized ginger and cinnamon. Gradually mix dry ingredients into creamed mixture until dough is blended and smooth. Roll dough into 1 1/2" balls or use a large cookie scoop. Roll balls in sugar mixture. Bake at 350 degrees for about 15 minutes. Do not over bake or cookies will lose their chewy interior! Remove from sheets to wire rack to cool completely. Store in tightly covered container. In large mixing bowl, cream butter and margarine until well mixed. Add sugar and beat until light-colored and and fluffy. Mix in molasses and eggs until smooth; set aside. In another large mixing bowl, whisk together flour, salt, baking soda, ginger, cloves, crystallized ginger and cinnamon. Gradually mix dry ingredients into creamed mixture until dough is blended and smooth. Roll dough into 1 1/2" balls or use a large cookie scoop. Roll balls in sugar mixture. Bake at 350 degrees for about 15 minutes. Do not over bake or cookies will lose their chewy interior! Remove from sheets to wire rack to cool completely. Store in tightly covered container. Adapted from Kay Galbraith - In the 1997 Wisconsin Electric Cookie Book Try our Molasses Pumpkin Cookies? How about some Gingersnaps?
Halloween Peeps in a Jar
Halloween Peeps in a Jar I was going thru some old photos this morning and found this jar recipe for Halloween that I made a few years ago. It seems appropriate to share it now. The tags on the jar are made using Stampin’ Up stamps. Halloween Peeps in a Jar Author: Mary Ellen Prep time: 20 mins Cook time: 15 mins Total time: 35 mins 1 sleeve graham crackers to crumbs or 1 1/3 cups 8 marshmallow peeps 1½ c. Halloween M&M's 1/3 c. br. Sugar ½ cup and 2 tbsp . butter 1 t. vanilla 1 sleeve graham crackers to crumbs or 1 1/3 cups 8 marshmallow peeps 1½ c. Halloween M&M's 1/3 c. br. Sugar ½ cup and 2 tbsp . butter 1 t. vanilla Reduce 1 sleeve graham crackers to crumbs or 1 1/3 cup and layer 2/3 of the crumbs in a 1 qt. jar. Place 8 marshmallow peeps standing up, facing out around the inside of the jar pressing them against the glass, but don’t squash them. Carefully, spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug. On top of this pour 1½ c. Halloween M&M's. Spoon 1/3 c. br. Sugar into center of M&M's gently pressing with a spoon. Decorate the lid of the jar however you please and tie curly ribbons around the neck of the jar. Directions: Empty the jar contents into a bowl. Snip the peeps into bits with kitchen scissors. Return the marshmallow bits to the mixture and mix well. Melt ½ cup and 2 tbsp . butter, add 1 t. vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 8 x 8 baking dish. Bake at 350 for 15 minutes. Cool and cut into bars. *Option: leave the Peeps whole; combine remaining ingredients and place the Peeps on top; then bake as directed. Reduce 1 sleeve graham crackers to crumbs or 1 1/3 cup and layer 2/3 of the crumbs in a 1 qt. jar. Place 8 marshmallow peeps standing up, facing out around the inside of the jar pressing them against the glass, but don’t squash them. Carefully, spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug. On top of this pour 1½ c. Halloween M&M's. Spoon 1/3 c. br. Sugar into center of M&M's gently pressing with a spoon. Decorate the lid of the jar however you please and tie curly ribbons around the neck of the jar. Directions: Empty the jar contents into a bowl. Snip the peeps into bits with kitchen scissors. Return the marshmallow bits to the mixture and mix well. Melt ½ cup and 2 tbsp . butter, add 1 t. vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 8 x 8 baking dish. Bake at 350 for 15 minutes. Cool and cut into bars. *Option: leave the Peeps whole; combine remaining ingredients and place the Peeps on top; then bake as directed.
Halloween Isn’t Halloween Without Karmelcorn
Sweet molasses karmelcorn made the old fashioned way. My grandmother’s recipe. My grandmother made this karmelcorn recipe every Halloween for us. She loved more than anything sharing her homemade treats with us. There was always something going on in her kitchen and a snack to be found. Halloween Isn’t Halloween Without Karmelcorn Author: Mary Ellen Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: Serves 8 - 10 5 – 6 quarts Popcorn 3/4 C. Molasses 2 C. White Sugar 1 t. Butter 1/2 t. Vinegar 1/4 t. Baking Soda 5 – 6 quarts Popcorn 3/4 C. Molasses 2 C. White Sugar 1 t. Butter 1/2 t. Vinegar 1/4 t. Baking Soda Add molasses, white sugar, butter and vinegar to a 4 qt. pan. Mix together. Bring to a boil without stirring.. Make sure no sugar crystals have formed on the side of pan. If they have, with a wet pastry brush you can brush down the sides of pan. Cook until 234°F. , stirring often. Remove from heat and add baking soda. Mixture will foam. Pour over popcorn and stir to coat. Let cool and break into pieces. Store in airtight container. Grandma Add molasses, white sugar, butter and vinegar to a 4 qt. pan. Mix together. Bring to a boil without stirring.. Make sure no sugar crystals have formed on the side of pan. If they have, with a wet pastry brush you can brush down the sides of pan. Cook until 234°F. , stirring often. Remove from heat and add baking soda. Mixture will foam. Pour over popcorn and stir to coat. Let cool and break into pieces. Store in airtight container. Grandma Maybe you’d like? Halloween Gingerbread House Candy Corn Butter Cookies Popcorn Balls
Popcorn Balls
 Popcorn Balls Years ago I had a wonderful neighbor who for Halloween made all of the kids in the neighborhood popcorn balls. She also made cookies and we could go over once a day to get one of them. They were the best! A few years ago at a garage sale I found a set of popcorn ball makers in two sizes, they were dark red and made by Jolly Time popcorn. I ran across them the other day and decided to try them out. One of the reasons I never liked making popcorn balls was you need to work very fast to make the balls while the syrup is still pretty warm. Popcorn Balls Author: Mary Ellen Recipe type: Treats, Halloween Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 15 popcorn balls 5 qt. popcorn 2 C. sugar 1 1/2 C. water 1/2 t. salt 1/2 C. light corn syrup 1 t. vinegar 1 t. vanilla 5 qt. popcorn 2 C. sugar 1 1/2 C. water 1/2 t. salt 1/2 C. light corn syrup 1 t. vinegar 1 t. vanilla Keep popcorn hot and crisp in a slow 300 degrees oven. Combine sugar, water, salt, corn syrup and vinegar. Cook to hard boil stage (250 degrees). Add vanilla. Pour slowly over popcorn. Mix well to coat and form into balls. Makes 15 to 20 Night of the living popcorn balls. Keep popcorn hot and crisp in a slow 300 degrees oven. Combine sugar, water, salt, corn syrup and vinegar. Cook to hard boil stage (250 degrees). Add vanilla. Pour slowly over popcorn. Mix well to coat and form into balls. Makes 15 to 20 Night of the living popcorn balls. Looking for more Halloween recipes? Halloween Gingerbread House Halloween Peeps in a Jar Halloween Bean Dip Pin It!
Chocolate Peanut Butter Bird Nests
 Chocolate Peanut Butter Bird Nests I had so much fun making these! They are quick and easy to make too, less than 30 minutes from start to getting them into the pan to set up. They are made using chow mein noodles, marshmallows, chocolate chips and peanut butter then topped with jelly beans. Here’s a tip to help make your clean up and forming the nests easier. Lay a piece of cling wrap over the pan and then push it down to fill the cavity. Fill the cavity with the chow mein mixture. After you get them all in the cups, melt a little chocolate and put it on top and top with the jelly beans. If your marshmallow mixture is sticky enough you can skip that step but I love the excuse for more chocolate, plus I could never get all 3 jelly beans to stick as they should. Chocolate Peanut Butter Bird Nests Author: Mary Ellen Recipe type: Candy, Easter Cook time: 10 mins Total time: 10 mins Serves: 24 cups 1/4 cup butter 1/2 bag of marshmallows 3/4 cup chocolate chips (divided use) 1/4 cup peanut butter 4 cups chow mein noodles jellybeans 1/4 cup butter 1/2 bag of marshmallows 3/4 cup chocolate chips (divided use) 1/4 cup peanut butter 4 cups chow mein noodles jellybeans Place some cling wrap on a mini muffin pan as shown above. Melt the butter in a large pan. Add the marshmallows and stir until melted over medium low heat. Stir in 1/2 cups chocolate chips and peanut butter. Remove from heat. Stir in the chow mein noodles. Stir until they are coated. Fill the mini muffin cups with the mixture. Melt the remaining 1/4 cup chocolate chips in a microwave. Spoon a little over the tops and stick 3 jellybeans in each nest. Place some cling wrap on a mini muffin pan as shown above. Melt the butter in a large pan. Add the marshmallows and stir until melted over medium low heat. Stir in 1/2 cups chocolate chips and peanut butter. Remove from heat. Stir in the chow mein noodles. Stir until they are coated. Fill the mini muffin cups with the mixture. Melt the remaining 1/4 cup chocolate chips in a microwave. Spoon a little over the tops and stick 3 jellybeans in each nest. Maybe you’d like to try our? Peeps Bunny Cake Easter Sugar House Chocolate Marshmallow Peeps Pin It!
Almost Candy Bar Cookies
 Almost Candy Bar Cookies A friend of mine recently made these bar cookies and shared the recipe with me. They are amazing and when you have one of those gotta have something sweet these sure do fit that bill. There haven’t been a whole lot of sweet things floating around my house this year as I have been waging a war and trying to eat healthier. I’ve been winning that war and have lost almost 70 lbs. since the first of the year. In moderation even these cookie bars can fit in to a healthier life style as a treat. I used caramel sweetened condensed milk but the chocolate will work just as well. I love these 2 new products that were introduced during the holiday season last year. Almost Candy Bar Cookies Author: Mary Ellen Recipe type: Bar cookies, dessert Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 20 bars 1 box chocolate cake mix 1/2 cup butter 1 cup each butterscotch chips, white chocolate chips, semi sweet chocolate chips 1 cup chopped walnuts 1 can caramel or chocolate sweetened condensed milk 1 box chocolate cake mix 1/2 cup butter 1 cup each butterscotch chips, white chocolate chips, semi sweet chocolate chips 1 cup chopped walnuts 1 can caramel or chocolate sweetened condensed milk Grease a 9 x 13 pan. Preheat oven to 350 degrees. Cut the butter into the cake mix. Pat into the bottom of the prepared pan. Pour the chips over the cake mix. Add the walnuts. The the sweetened condensed milk over all. Bake at 350 degrees for 30 - 35 minutes. Mine took about 40 minutes but all ovens are different. Grease a 9 x 13 pan. Preheat oven to 350 degrees. Cut the butter into the cake mix. Pat into the bottom of the prepared pan. Pour the chips over the cake mix. Add the walnuts. The the sweetened condensed milk over all. Bake at 350 degrees for 30 - 35 minutes. Mine took about 40 minutes but all ovens are different. Source: Donna Maybe you’d like to try our recipe for? Chocolate Chocolate Oreo Ooey Gooey Butter Cake Blueberry Cake Crumb Bars Pecan Turtle Bars Pin It!
Cupcakes Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Frostings Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Christmas Caramels
Christmas Caramels are full of red and green candied cherries, candied pineapple and pecans! Start a new holiday tradition with these soft, chewy caramels. Caramels are one of my favorite candies ever and I’m not sure why I never thought of adding candied cherries to them for the holidays. I do know this, they will become a new family tradition starting now! These are soft, chewy caramels full of candied green and red cherries with pineapple too. This makes a big pan of Christmas Caramels and you should get about 60 pieces, depending on how big you cut your pieces. Keep them in an airtight container until ready to serve or give away. Christmas Caramels Author: Mary Ellen Prep time: 40 mins Cook time: 22 mins Total time: 1 hour 2 mins Serves: 60 pieces 1/2 lb. butter 2 Cups sugar 1 Cup light corn syrup 1 can sweetened condensed milk 1 teaspoon vanilla 8 oz. candied cherries and pineapple mix or just the candied cherries 1 Cup Pecans (optional) 1/2 lb. butter 2 Cups sugar 1 Cup light corn syrup 1 can sweetened condensed milk 1 teaspoon vanilla 8 oz. candied cherries and pineapple mix or just the candied cherries 1 Cup Pecans (optional) Chop up the candied fruits and pecans. Set aside. Melt butter in pan. Add sugar, corn syrup and condensed milk. Stir constantly over low heat until candy reaches a temperature of 235 degrees. (About 20 minutes) Add the candied fruit and pecans. Continue to cook until mixture reached 242 degrees. Add vanilla and pour into a greased 9 x 13 pan. Cool completely before cutting into pieces. Wrap candies in wax paper. Store in an airtight container. Chop up the candied fruits and pecans. Set aside. Melt butter in pan. Add sugar, corn syrup and condensed milk. Stir constantly over low heat until candy reaches a temperature of 235 degrees. (About 20 minutes) Add the candied fruit and pecans. Continue to cook until mixture reached 242 degrees. Add vanilla and pour into a greased 9 x 13 pan. Cool completely before cutting into pieces. Wrap candies in wax paper. Store in an airtight container. Maybe you’d like to try our Fudge? Homemade Marshmallows Candied Fruit Recipes Candied Cherry Noel Cookies Mom’s Fruitcake Disclosure: The candied fruit was sent to me to create the candied fruit recipes from Paradise Fruit Company, Since 1961 Paradise Brands has been America’s favorite brand for candied fruit products. They’ve been making glace’ (candied) fruit of all kinds, including candied cherries, ingredients for fruit cake recipes and much more. Go on over to their website and sign up for their newsletter, get coupons and more recipes! All opinions are my own.