Cookie Dough Truffles

Cookie Dough Truffles
From Annie's Eats

8 tbsp. unsalted butter, at room temperature
3/4 cup light brown sugar, packed
2 1/4 cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
1 1/2lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.

Shape the chilled cookie dough mixture into 1 inch balls. Place on a wax paper-lined baking sheet and freeze for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently). Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate and letting the excess drip off. (If the cookie dough balls become too soft, return them to the freezer to chill for 30 minutes.) Transfer the dipped truffles to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.

Store in the refrigerator and serve cold. These can also be frozen for longer storage. Makes about 5 dozen.

Surprise Meringues

Makes 72 meringues

4 egg whites, at room temperature
1/2 t cream of tartar
1 C sugar
1/2 t mint extract
1/2 t vanilla extract
1 C mini chocolate chips

Beat eggs whites in large bowl with mixer on med. until frothy. Add cream of tartar; beat until soft peaks form. Increase speed to med-high. Add sugar, 1 T at a time, beating until sugar is dissolved and stiff peaks form. Beat in extracts until well blended.

Stir in chips. Drop by rounded measuring teaspoonfuls 1 inch apart onto 2 foil lined large baking sheets sprayed with no-stick cooking spray.

Bake both sheets of meringues at the same time in preheated 225 degree oven for 45 minutes. Turn off oven. Let meringues stand in oven 1 hour or until completely cooled.

Chicken or Turkey Soup

1/2 C carrots, chopped

1/2 C celery, chopped

1/4 C onion, chopped

6 C chicken or turkey broth

1 1/2 C cooked chicken or turkey

1 t salt

1/2 t marjoram

1/2 t thyme

1/8 t pepper

1 1/4 C egg noodles

1 t minced fresh parsley

Boil cooked bones/carcas of whole chicken or turkey in water for about 1-2 hrs. Remove bones and take meat off to use in the soup.

Add veggies, spices, and bring to boil. Then lower temp and cook until carrots are soft. Add noodles

Sugar Cubes - Tutorial

I've made these little sugar cubes for a few different "fancy parties" etc that I have attended, and they always get rave reviews! This "recipe" is from my mom, and maybe she got it from her mom? Anyway, I know she had these at her wedding, they are really cute, and soooo easy to make. Great for weddings, baby showers, wedding showers, Christmas parties, Ladies teas etc. Follow the pictures for instructions, and WOW them at your next event!!

This is what you need. Sugar cubes (in my area, this box was 1.99), Cake Mate Decors little flowers (you won't use the green or white flowers in the bottle...they blend in too well), a drop of green food colouring, a spoonful of icing sugar (powdered sugar in the US), and a teeny bit of water.

I was having serious issues with my camera/the flash/the not flash, and the batteries dying - so these pics are pretty terrible, so sorry. I tried 10 times and I couldn't get the lighting right:-/

Add the water to the icing sugar. You are looking for a glue-like consistency. If it's too thick, add more water, if it's too thin, add more icing sugar. With the toothpick, put a small dab of the "glue" on the center of the sugar cube. Stick a little flower to it. Repeat x100 until all the sugar cubes have flowers on them!

Then add a drop of green colour to the icing sugar "glue". Take the toothpick and make little lines coming off each side of the flower, to look like leaves. Repeat x100 until all the flowers have leaves. Allow to dry for awhile before serving them.

All done, and in a little sugar bowl! Aren't they cute!!

Turkey Tetrazzini

Look for my notes at the bottom, of how I made this a little quicker to make! (a 30-40 minute meal)

• 12 oz egg noodles, spaghetti, linguini or other pasta
• 12 ounces mushrooms, sliced (about 4-5 cups)
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups of milk
• 1/4 cup cream
• 2 cups chicken broth
• 1/4 cup dry sherry (or vermouth or dry white wine)
• 3 cups coarsely chopped cooked turkey
• 1 cup peas
• 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
• 1/3 cup shredded Swiss cheese
• 2 Tbsp lemon juice
• Salt and Pepper
• Ground nutmeg (optional)
• 1/3 cup fine fresh bread crumbs (or panko)
• Freshly chopped parsley for garnish (optional)

Method

1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Garnish individual servings with chopped parsley.
Serves 4 to 6.

NOTES: I used mushrooms from a can, and so I only boiled the water and cooked the spaghetti. Then I did steps 3 & 5 to make the sauce. (I didn't have heavy cream, so I used 1C milk and 3/4C half&half, and it was fine). Then I mixed everything together (step 6), the frozen peas, the mushrooms (canned, drained), etc. Top with the breadcrumbs & cheese (didn't have swiss, used mozz.) and heat in oven. Didn't take long at all, not quite as daunting as the recipe makes it sound!

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
3/4 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
1 tsp peppermint extract (optional)
red food coloring (optional)

Lightly grease a 9 x 9-inch baking pan. If you have a flexible silicon pan, use it! If not, you can use any metal or glass pan.  It’s just easier to remove the marshmallows from the silicon pan.

In a large mixing bowl (or bowl of a stand mixer if you have one), sprinkle the gelatin over 1/2 cup cold water and allow it to dissolve for about 5-10 minutes,

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring the mixture to a very  hard boil and cook for one minute (no need for a candy thermometer).  Make sure you stir it frequently, and be careful – this mixture is very hot!

Pour the boiling syrup on top of the gelatin and begin whisking on high.  A stand mixer will make this job much easier, though I’ve used a hand mixer with no problem.  Just be aware it’s possible that you could burn up your mixer using it on high for this long!

Add the salt and whisk on high for about 10 minutes.  At about 8 minutes in, I begin dipping my finger into the mixture and dropping a small dollop on the counter to test how close it is to “done”.  If you drop a dollop on the counter and within 30-60 seconds, it starts to firm up like you would imagine a marshmallow would, you can probably stop whipping.  Ten minutes is usually enough; you can go as long as 12 if you’re unsure.

At the end of the mixing, add the vanilla and peppermint extract (if using).  Pour half of the marshmallow mixture into the pan, then swirl around a few drops of red food coloring (if making peppermint marshmallows).  Pour the rest of the mixture on top, then swirl in a little more food coloring.

Allow the marshmallows to set until firm – usually about 4-5 hours.

Once firm, combine 1/4 cup powdered sugar and 2 T cornstarch in a bowl.  Use a pair of kitchen scissors to cut the marshmallows into cubes.  It helps prevent sticking if you dip your scissors in the powdered sugar mixture between each cut.

Toss each marshmallow in the powdered sugar mixture and that’s it – you’re done!  Store in a semi-airtight container.  I’ve found that if they are in a completely airtight container, they tend to get a little soggy; so we usually leave the lid just barely cracked.

Even More Variations To Try

There are endless customization possibilities for these homemade marshmallow! Continuing with the peppermint theme, you could crush candy canes and spread them on the bottom of the pan and then on top of the marshmallows before they set.
Chocolate-dipped marshmallows would be yummy, or could you try tossing them in cocoa powder instead of powdered sugar!
How about coconut extract, or maple?  The possibilities are endless.

Chocolate Mint Brownie

Layer 1 - Brownie:

1 cup flour
1 cup sugar
1/2 cup softened margarine/butter
4 eggs
1 1/2 cups (16 oz.) Hershey's syrup

Mix ingredients until smooth. Pour into a greased 13x9 pan and bake at 350 for 25-30 minutes. COOL COMPLETELY.

Layer 2 - Mint:
2 cups confectioners sugar
1/2 cup softened margarine or butter
1 TBSP water
1/2 to 1 tsp peppermint extract (I used 3/4 tsp and it was perfect for me)
3 drops green food coloring

Mix until smooth. Spread over cooled brownies and CHILL.

Layer 3 - Chocolate Frosting:
6 TBSP butter/margarine
1 cup chocolate chips

Melt over low heat and let cool. Pour/spread over mint layer, cover and chill for at least 1 hour.


Note: you can do layers 2 & 3 over brownie made from a box/mix. Whatever you have the ingredients for!