In the spirit of the Christmas Season, we attended our friend’s Annual Christmas Cookie Party! Not only did I have fun making these decadent No Bake Cookie Dough Truffles, it was such a treat to taste all the other cookies and confections at the party. You can make these Truffles year round, and freeze them until you are ready to serve and eat. These are seriously sinful, but the best part is you can eat Cookie Dough without fear of getting sick with this egg-less cookie dough recipe. Try out this easy peasy recipe, and let me know what you think!
1/3 cup butter, softened
1/3 cup packed brown sugar
1 tablespoon vanilla
1 cup all-purpose flour
1 cup mini chocolate chips
2 cup semi-sweet chocolate chips (for dipping)
1 teaspoon of shortening for chocolate dipping sauce
Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.
Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until until melted and smooth. Remove from heat. (I actually microwaved my chocolate and shortening mixture in a ceramic mixing bow for 30 seconds, stirred, and repeated until the chocolate lumps were gone and mixture was creamy and smooth.)
Line a baking sheet with waxed paper. Using a toothpick (I used a boutonniere pin hehe), dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on the baking sheet. Lightly drizzle with a fork the remaining melted chocolate mixture. Let stand or cover and chill about 30 minutes or until set. I froze mine until I was ready to bring to the party, or you can freeze them and eat for a cold chocolate indulgence!
Last Easter I wanted to bring a little Southern Tradition to the table for my soon-to-be husband. He had mentioned chocolate Coca-Cola Cake that he grew up with in Franklin, TN., but since everyone will be indulging with chocolate bunnies I thought of the classic Hummingbird Cake instead. No one from my San Diego Family had ever tried Hummingbird Cake before, so I thought it would be a delicious and fun cake to bake for everyone!
Hummingbird Cake was originally submitted by Mrs. L.H. Wiggins of Greensboro, NC. in Southern Living’s February 1978 issue. This recipe is known to have won numerous blue ribbons at county fairs. The name Hummingbird Cake was derived from the humming sound “mmmmmmm” people made while eating this delicious cake.
Hummingbird Cake Recipe
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
1 bag of malt easter egg candy (for decoration)
3 cups of shredded coconut (for decoration)
green food dye (for decoration)
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
In a small mixing bowl, prepare the shredded coconut with a few drops of green food dye.
Mix food dye and coconut until you have reached the desired green “grass”.
Sprinkle green coconut on top of the cake, and along the rim of the cake plate.
Top off the grass with the malt easter egg candy.
Store in refrigerator until ready to serve.
Ingredients for Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
You will want to party s’more after you try these pops! So easy to make, S’more Pops are perfect for Birthdays, Baby Showers, and even little get together’s or a sweet little treat for the kids. Not only can you keep the traditional campfire taste alive without all the mess, you can even melt White Chocolate and dye it to suit the holiday!
With St. Patrick’s Day around the corner, you can add a few drops of green food dye to your white chocolate and dip in Graham Cracker Crumbs or colored sprinkles! S’more Pops have all the sugary cuteness that Cake Pops offer, but are so much easier to make.
What You Will Need:
1 Bag of Semi-Sweet Chocolate (Ghiradelli is preferred)
1 Bag of Med/Large Marshmallows
1 Box of Graham Cracker Crumbs
1 Small Bag of Lolly Sticks
**Side Note: You can put Graham Crackers in a Food Processor until finely ground.
Line a Cookie Sheet with Wax Paper.
Twist your Lolly Sticks into all of your Marshmallows. Do not puncture through the entire Marshmallow, but nearly to the other end of the Marshmallow.
Pour your Graham Cracker Crumbs into a small bowl.
Dump your Chocolate Chips in a Microwave Safe Bowl.
Microwave your Chocolate in 20 Second intervals, and stir until completely melted.
Carefully & quickly dip and spin your Marshmallow Lolly in the chocolate, and then dip into the Graham Cracker Crumbs.
Place Graham Cracker side down on your Cookie Sheet.
Place in fridge when complete to harden, and then serve. Enjoy!