When I was working my first job at a local Hallmark store, my biggest temptation were the bags of White Chocolate Orange Truffles at the front of the store. They were made by Seattle Chocolates, and they were fantastic. Creamy white chocolate with a hint of orange flavoring. Mmmmmm. I’m making little treats for a ladies luncheon at my church this weekend and decided to do my best recreation of the truffles I adore. But, since I didn’t want to hand dip over 100 truffles, I shaved a Terry’s Chocolate Orange with my microplane zester (one of my most favorite kitchen tools) and rolled the truffles in that. Viola. Double Chocolate Orange Truffles. Continue reading →
Ok, I know – the title of this post made you go “WHAT?!”. I’ll totally admit that I never would have tried this recipe on a title only description. A unique set of circumstances led me to make these – and I’m really glad I did.
Today I made some banana cream pies and as a result of using 10 egg yolks, had a TON of egg whites to get rid of. My family is coming over tomorrow for a birthday dinner for my Dad – and my sister Jessica has Celiac Disease. Which means a whole lot of lousy stuff for her, but the biggest impact for me is that she cannot eat gluten. That stuff is in EVERYTHING! She doesn’t get to eat the pies because of the crust. Sadness. Obviously I can’t leave her out in no-dessert land all alone. So I decided to make her favorite, meringues. While looking up recipes for the little puffs of sugar and egg whites, I found this odd little recipe title. It intrigued me. Then I saw a photo of a completed “mushroom” and I was sold. I decided to name them after my sister because it combines two of her most favorite foods in the entire world. Mushrooms, and meringues. Go figure that I’d be able to make them together! Maybe I’ll tie them in to my dad’s party tomorrow with a little note next to them that says “Dad is sure a fun guy”. Get it? I know, I will never make it in life as a comedian. Continue reading →
Chocolate truffles are a total indulgence. Rich, smooth and luscious. These truffles take some time, but are totally worth it. Especially since one batch makes dozens and dozens of truffles that you can customize however you like. My kids helped me with these. And by “helped”, I mean that they hovered around the bowl until the beaters were available and then begged for the truffles once they were done.
Ah, Patrick. I’ve been so excited to make this dessert, I cannot even tell you.
First, about Patrick the person. He is our ever-present sound tech at church. He LOVES chocolate. Which is why this is a chocolate dessert, but it’s more than that. This truffle has no flour or cocoa mixed in with the chocolate because Patrick has no “filler”. He is 100% the real deal. He is one of the most honest, purely service driven people I have ever met and everything he does is with purpose and excellence. Stop arguing with me in your head Patrick. No. Just stop. This is all true.
Every ingredient that makes up my friend is rich and awesome, and this truffle is the same way. Topped with a second layer of chocolate ganache, this truffle is so good, you’ll want to sing, possibly into a microphone. Using his mastery of sound and balance, Patrick enables our entire worship team to do just that every week. We all worship God easily because there’s no crazy feedback or off levels to mess with our voices/instruments. Serve this truffle up with a raspberry coulis. The perfect hint of tart to blend with a totally decadent dessert. Hmmm. A perfect blend. Like what Patrick makes happen on the sound board each Sunday.
Patrick, if I have to tell you again to stop arguing, I won’t bring this for you tomorrow. Seriously man. Learn to take a compliment. Continue reading →
Bible study tonight! I whipped up this decadent (totally easy) no-bake pie to get rid of the package of Oreo® Cookies that have been calling my name for the past couple days. Make sure you use only the amount of milk in the recipe, not what the pudding box calls for. Otherwise you’ll end up with Oreo® soup instead of a nicely layered pie.
I love versatile recipes. This one I got from my cousin’s blog – care of the Barefoot Contessa. Today, I made it into three different cookies. Part of it I turned into Emilys. Others into Raspberry Linzers and then just cut out some pretty leaf shapes and did a little chocolate and roasted peanut action on top of the rest.
Yesterday I made an amazing discovery. I love people and I love food. Well, I already knew those things, but here’s the discovery. I bake because I enjoy it, but more because I love the people in my life and want them to have delicious things. I’ve made a decision. Someday, when I have my own bakery, all the goodies will be named for the people I love that had a hand in the creation of those things. So, instead of having a cookie called “Double Chocolate Brownie Cookies”, they will simply be named “Phil”. As in, I’d like a dozen “Phils”. Because I created that cookie specifically for my pastor. And each item will have a photo of that person next to the name. I’m thinking of calling my bakery “Bakerlady’s House” – because it will be filled with all the people I love…in the form of delicious treats. We’ll see, I’m still working on it.
Today, I created what will be known as Emily. Emily (the person) is a friend from church. She is generous and organized. I love that she always seems to know when I need a play date to walk with our strollers and just talk. I made these cookies today to recreate some that I purchased (gasp!) for her baby shower last week. I have an excuse, I could not use my kitchen that day. Here’s what the purchased (Trader Joe’s) cookies looked like: Continue reading →
It’s pastor appreciation month. And I think my pastor pretty much rocks. He also likes my baked goods. Which makes him even more awesome. A few weeks ago he mentioned that he loves cookies that are the texture of brownies, with chocolate chips in them. He used to have them in Australia, but hasn’t found a really great one since he moved here. So – I’m on a quest to perfect such a cookie for him. Here’s my first attempt Pastor Phil. Zack will be dropping them by the church office in the morning. Please taste test and give me your feedback. As I’m no longer confined to cabbage soup, I did a taste test of my own. Oh. My. Goodness. They are rich, decadent, chocolate-y goodness. Totally brownie like and just really really good. Even my husband (who is not a baked goods/sweets fan) raved about these!
Pastor Phil's Double Chocolate Brownie Cookie
Pastor Phil’s Double Chocolate Brownie Cookies (Take 1)
2/3 cup shortening
1 1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat oven to 375°. Prepare two large baking sheets with parchment paper.
In a large mixing bowl, cream shortening, sugar, water and vanilla on slowest speed. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips by hand. Put batter into a Ziploc bag and cut a large chunk from the corner. Pipe batter onto cookie sheets in large (about a tablespoon and a half each) dollops, flattening the tops slightly, spacing at least 2 inches apart. Bake in preheated oven for 7-9 minutes; do not overbake. Cookies will look underdone. Cool 2 minutes on baking sheets before removing to wire racks.
Tonight, I was supposed to be making phallic shaped candies for my sister’s bachelorette party tomorrow night. But, I found out my cousin Shannon is making similarly shaped cookies, and felt that the candy molded “members” would be a little redundant. So, I made these babies instead. I combined parts of three recipes and added my own twist to come up with this awesome bite sized cookie with a name that almost sounds like…I dunno – like a profane exclamation. Which you might want to shout out when you taste them. They are that good.
Toffee Fudge Puddles
Toffee Fudge Puddles
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 C toffee chips
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press the back of a teaspoon into each cookie, creating a well. Cool 10 minutes in the pan then carefully remove to a cooling rack. Once all cookies are made and removed from the pan, start your filling.
For Filling: Put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well. Place a large ziploc bag in a tall glass, fold plastic over the glass and fill with chocolate fudge filling. Seal bag and snip corner – wrap bag in paper towel or hold it with a hot pad as the bag will be warm. Fill each well with chocolate filling and top with toffee chips.
This is a great fudge-y frosting for topping cookies, frosting cakes or just eating with a spoon. What? Doesn’t everyone do that? Today, I piped it on top of my Melt-in-your-mouth Shortbread. I also used the extra to slap between two graham crackers – a super easy family favorite treat.
Fudge Frosting w/Graham Crackers
2 ounces semi-sweet chocolate chips
1/2 cup butter
3 cups confectioners’ sugar
2 egg white
2 teaspoon vanilla extract
Melt chocolate and butter in mixing bowl over small heavy saucepan with an inch of simmering water (double boiler); stir to blend.
Remove from heat. Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting.