Cherry Peanut Butter Balls

Cherry Peanut Butter Balls
1/2 cup butter (no substitutes), softened
1 cup peanut butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
24 to 26 maraschino cherries with stems
Additional confectioners' sugar
2 cups (12 ounces) semisweet chocolate chips (check for gluten)
1/4 cup shortening

In a small mixing bowl, cream the butter, peanut butter and vanilla; mix well. Gradually beat in confectioners' sugar. Cover and refrigerate for at least 1 hour. Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; place on waxed paper. Refrigerate for at least 1 hour or until set. Yield: about 2 dozen.

Photo and recipe by Taste of Home

Bavarian Mint Fudge

Once again, it's that chocolate-mint combination...


Bavarian Mint Fudge
1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips (check for gluten)
1 package (11-1/2 ounces) milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Line an 11-in. x 7-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
In a heavy saucepan, melt the chocolate chips and remaining butter over low heat; stir until smooth. Remove from the heat; stir in the milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: about 2-1/2 pounds.

62 calories, 3 g fat, 3 mg cholesterol, 13 mg sodium, 8 g carbohydrate, 1 g protein.

Truffles

Every year I tell myself I'm going to make truffles. Every year, I get lazy and buy them from Trader Joes. This year I hope to do both. Here are 3 recipes that I've found that look good. If you have a good (easy) truffle recipe, please pass it on!

Basic Truffles
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract

In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

Chocolate Peanut Butter Truffles
Makes: 3 doz.

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
1/4 cup powdered sugar

MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
STIR in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
SCOOP peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

Mocha Truffles Recipe

2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating, coarsely chopped
White candy coating, optional

In a microwave, melt chocolate chips; stir until smooth. Add cream cheese, coffee and water. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.
In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired. Yield: about 5-1/2 dozen.

Editor's Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

73 calories, 5 g fat, 4 mg cholesterol, 11 mg sodium, 8 g carbohydrate, 1 g protein.

Christmas Mint Cookies

I'm not sure that there could be an easier recipe to put together. But I'm a sucker for chocolate and mint. (speaking of, the Dirty Girl Scout Martini at Chocolate Cafe in Grandview is delicious!)


Christmas Mint Cookies
1/2 lb Melting Chocolate baking chocolate
2-3 drops peppermint extract
1 package Ritz cracker

Melt Chocolate over low heat. Add 2 to 3 small drops of Peppermint extract. Mix. Line a cookies sheet with foil. Dip crackers into chocolate. Cover and lay on cookie sheet make sure they do not touch. Chill until firm.

Caramel Macchiato Thumbprints

This year will be the first time that I make these, but they sound delicious and easy!

Caramel Macchiato Thumbprints

2 teaspoons instant espresso coffee powder or granules
1 tablespoon hot water
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
2 teaspoons vanilla
1 egg
18 caramels (from 14-oz bag), unwrapped
2 tablespoons milk
1/2 cup semisweet chocolate chips
1 teaspoon shortening

1. Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
2. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
5. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.

Buckeye Delights

Here's a cookie cup version of Buckeyes - press a red or green M&M on top to make it more festive.

Buckeye Delights
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix (or GF Sugar Cookie Mix)
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine, softened
1 egg
Filling:
1/2 cup powdered sugar
1/2 cup peanut butter
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
Topping:
1/2 cup whipping cream
1 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon peanut butter

Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Chocolate Pecan Tartlets

I haven't made this recipe yet, but I intend to this year. I'll update how it goes!


Chocolate and Pecan Tartlets
Self magazine
Makes 24 tartlets

Crust
5 tablespoons butter, softened, plus 1 tbsp melted butter
4 oz light cream cheese
1 cup all-purpose flour
1 tablespoon confectioners' sugar
Filling
3/4 cup light-brown sugar
1/3 cup mini semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
2/3 cup chopped pecans

For crust:
Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 tsp salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325 degrees. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate.
For filling:
Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 tsp salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top.
To assemble:
Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.

112 calories 7 g fat (2.8 g saturated) 11.3 g carbs 0.5 g fiber 1.7 g protein

Saltine Candy

Healthy, no. Addicting.....heck yes.

Chocolate Toffee Candy (Saltine Candy)

40 saltine crackers (about one sleeve, Do not use unsalted)
1 cup butter (2 sticks)
1 cup brown sugar
1 teaspoon vanilla extract
11 ounces semi-sweet chocolate chips

Preheat oven to 400 degrees. Cover cookie sheet with a single layer of saltines. Boil butter, sugar, and vanilla for one minute. Pour evenly over saltines. If needed, gently spread to make even. Bake for 7 minutes. While toffee is still hot and bubbly, pour chocolate chips evenly on top of candy. When the chocolate chips begin to melt, gently spread chocolate over toffee. Freeze for one hour. Break into pieces.

One Bowl Chocolate Fudge

People love fudge - they'll think you spent lots of time on this recipe!


One Bowl Chocolate Fudge

16 ounces semisweet chocolate
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts (optional)

Line an 8x8 inch square dish with aluminum foil.
Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from oven and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan. Refrigerate 2 hours, until firm. Cut into squares. Serves 48

Calories 98 Protein 1.9g Total Fat 6.2g Carbohydrates 10.3g Fiber 0.9g Cholesterol 3mg

Cream Cheese Mints

I always make these mints for Christmas. They are similar to a York Peppermint Patty (but not exact). I prefer to leave the mints uncolored and use decorative red and green sugar to roll the dough balls in. Once pressed flat, the white peeks through the red and green and looks very festive. I also like to dip some of the discs halfway in chocolate and let set for a chocolate-mint flavor combination. I usually double this recipe - it makes quite a few, but they are so good and will go quickly.

Cream Cheese Mints

1 3-ounce package cream cheese, softened (1/3 less fat variety works fine)
1/2 teaspoon peppermint extract
3 cups sifted powdered sugar
Few drops desired food coloring
Granulated sugar or decorative sugar
Melted chocolate chips or dipping chocolate, optional

In a small mixing bowl stir together softened cream cheese and peppermint extract. Gradually add powdered sugar, stirring until mixture is smooth. (Knead in the last of the powdered sugar with your hands.) Add food coloring, if desired or leave white; knead until food coloring is evenly distributed. Form cream cheese mixture into 3/4-inch balls. Roll each ball in granulated sugar or decorative sugar; place on waxed paper. Flatten each ball with the bottom of a drinking glass or measuring cup (or flatten with the tines of a fork in a criss-cross pattern). Cover mints with paper towels; let dry overnight. Store in a tightly covered container in the refrigerator or freeze up to 1 month. Makes 48 to 60 pieces.

I like to dip these halfway in melted chocolate and let harden - it's even more like a York.

calories: 33 total fat: 1g saturated fat: 0g cholesterol: 2mg sodium: 5mg carbohydrate: 7g