Homemade Sweets

[Cariad]

Silky Dark Chocolate Truffles



Makes 64 small truffles
Ingredients:
For the truffles:
6 oz bittersweet chocolate (I used Ghirardelli 60% cacao), roughly chopped
6 oz semi-sweet chocolate (I used Ghirardelli semi-sweet), roughly chopped
1/2 cup heavy cream
2 Tbsp light corn syrup
1/2 tsp vanilla extract
pinch kosher salt
1 1/2 Tbsp unsalted butter, cut into 8 pieces and softened
For the coating:
20 oz chocolate bark
sea salt for sprinkling

Instructions:

Take a look at my notes in the blog post above on the key techniques in this recipe: http://www.coffeeandquinoa.com/2013/02/silky-dark-chocolate-truffles/

Spray an 8-inch square baking dish with cooking spray. Line with 2 sheets of parchment paper, perpendicular to each other to form a cross, and spray the parchment paper with cooking spray.

Microwave chocolate in a heat-proof dish until melted and no chunks remain, stopping to stir every 30 seconds. Set aside.

Microwave cream (separately) until warm to the touch, 30-45 seconds. Stir corn syrup, vanilla, and salt into cream. Pour mixture over chocolate. Cover with plastic wrap and allow to sit for 3 minutes, then stir (with a spoon, not a whisk!) until thoroughly combined.

Stir in butter, one piece at a time, until thoroughly incorporated.

Spread the chocolate mixture into the prepared baking dish. Allow to sit (uncovered) at room temperature for 2 hours. Then cover and transfer to the fridge to cool for at least another 2 hours, or up to overnight. (I did overnight.)

After truffles have cooled for the allotted amount of time, remove from the refrigerator. Using the parchment paper, pull the layer of chocolate out of the baking dish. Run a sharp knife under hot water, and cut the square of chocolate into 64 squares (8 rows by 8 rows). Coat palms lightly in cocoa powder and roll each square into a ball. You may find that about halfway through, the chocolate is too warm to roll into balls. In this case, refrigerate the remaining squares for 5-10 minutes, then continue.

Now you are ready to coat the truffles. If coating in sprinkles, nuts, cocoa powder, etc. instead of melted chocolate, simply roll each truffle in your hands for a few seconds to warm it and make the outside stickier, then roll in the desired coating. If coating in chocolate bark, microwave chocolate bark in 30-second increments, stirring in between, until melted. Roll each truffle around in the chocolate bark, using a fork, until thoroughly coated. Set on a plate or baking sheet and sprinkle with a pinch of sea salt. Drag a toothpick around the bottom of the truffle to cut off the chocolate “foot” that might develop as some of the chocolate coating slides down the truffle. This will make that easy to break off, leaving you with round truffles, rather than round truffles sitting in pools of hardened chocolate. Chocolate bark should harden within several minutes, at which point you should definitely sample one, and then return the rest to the refrigerator for another 2 hours.

These truffles are best stored in an airtight container in the refrigerator. Allow to sit at room temperature for 5 minutes or so before serving.

Source: http://www.coffeeandquinoa.com/2013/02/silky-dark-chocolate-truffles/

Hello Sister Herb, how are you and your cooking I have been travelling sampling lovely foods on my way.

Truffles.. The way to go.

 

[sister herb]

Hello Sister Herb, how are you and your cooking I have been travelling sampling lovely foods on my way.

Truffles.. The way to go.

Salam

It is nice to see you here, Cariad. Yes, truffles... Seems I have again a sweet tooth period going on. I wish it doesn´t watering others mouth too much here.

 

[sister herb]

Buckeyes *

1 1/2 cups peanut butter
1 cup butter, softened
1 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Source: http://www.bakedperfection.com/sear...-max=2014-01-01T00:00:00-05:00&max-results=24


* Note: What is buckeye?

A North American tree or shrub related to the horse chestnut, with showy yellow, red, or white flowers. All parts of the buckeye or horse chestnut tree are extremely toxic, including the nut-like seeds.

Also:

The common buckeye or simply, buckeye, (Junonia coenia) is a butterfly in the family Nymphalidae.

The word buckeye has also other meanings. Ask the google, if you like to know more.

 

[sister herb]

Chocolate Covered Honeycomb Recipe

1 cup sugar
4 Tablespoons corn syrup (or golden syrup)
2 tsp bicarbonate of soda (baking soda) sifted into 1 tablespoon of water
Dark chocolate/chocolate bark, for melting

Line a rectangular Pyrex dish (or similar) with baking paper, ensuring the paper comes up a few inches over the edges of the dish.

Use a pot bigger than you think you need. Over medium heat, melt the sugar and syrup in a pan for about 5 minutes, stirring gently. Increase the heat to boiling as the mixture becomes more liquid and the sugar dissolves. Once the entire surface is boiling gently, cook without stirring for about 10 minutes until you achieve a golden brown colour. Quickly sprinkle the dissolved bicarbonate of soda over as wide an area as possible and stir through as quickly but gently as you can – be sure to take only a few seconds, or you’ll lose the volume. Don’t worry if tiny specks of baking soda remain – it won’t really affect the final product. The mixture will froth up in a volcanic-like eruption and the trick is to combine the bicarb while bursting the bubbles as little as possible.

Pour into your dish and leave to harden.

One hardened break into large pieces and dip carefully into melted dark chocolate. Using a fork, tap the edge of the block so that excess chocolate runs off and into the bowl. Place onto a clean sheet of baking paper to harden. When done, store in an air tight container – do not place in fridge or near moisture as it will weep and melt into an mess.

Source: http://candyaddict.com/blog/2008/04/21/candy-recipe-honeycomb/

 

[sister herb]

Old-Fashioned Lollipops

1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring

Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside.

In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300 F/ 149 C (hard-crack stage).

Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong.

Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

Yield: 1 dozen

Source: http://www.tasteofhome.com/recipes/old-fashioned-lollipops

 

[sister herb]

Chocolate Cherry Fudge

Ingredients

​

1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 ounces semisweet chocolate, coarsely chopped
1 jar (7 ounces) marshmallow creme
1 cup chopped slivered almonds
1 cup chopped dried cherries
1 teaspoon almond extract

Preparation

​

In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234 F / 112 C (soft ball stage).

Remove from heat; add chocolate and marshmallow creme; stir until smooth.

Add, almonds, cherries and almond extract; mix until well blended.

Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

​

Serves

​

Makes 3 dozen pieces

Source: http://www.culinary.net/articlesfeatures/FeatureDetail.aspx?ID=1937

 

[zaman-gm]

Old-Fashioned Lollipops

1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring

Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside.

In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300 F/ 149 C (hard-crack stage).

Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong.

Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

Yield: 1 dozen

Source: http://www.tasteofhome.com/recipes/old-fashioned-lollipops

"Oh" my Lollipop miss u much.

 

[sister herb]

Chocolate Truffles in the microwave

8 ounces bittersweet or semisweet chocolate, chopped
½ cup heavy cream
8 teaspoons unsalted butter
1 teaspoon vanilla extract

Coatings: chopped pistachios and almonds, confectioners’ sugar, unsweetened cocoa powder, chopped nuts etc.

Makes 12–16 truffles

Instructions:

Heat chocolate, cream, and butter in the microwave on high for 1 minute. Stir and heat on high for another 30 seconds to 1 minute. Stir until smooth. Stir in vanilla extract. Refrigerate until firm, 30 minutes to 1 hour. Scoop into balls and roll in coatings. Chill 30 minutes.

Source: http://www.hgtv.com/design/make-and-celebrate/entertaining/chocolate-truffles

 

[sister herb]

Date-Walnut Balls

1/2 cup (1 stick) unsalted butter
1 cup white sugar
1 cup chopped dates
1 egg, beaten
1 cup chopped walnuts
2 cups puffed rice cereal, such as Rice Krispies
1/2 cup sweetened flaked coconut, for rolling
1/2 cup walnuts, finely chopped, for rolling

Directions

In a medium saucepan, melt butter with sugar, then add chopped dates. Stirring very quickly, add in beaten egg. Bring mixture to a boil, stirring constantly, and allow to boil for 4 to 5 minutes.

Remove from heat, and add chopped walnuts and puffed rice, mixing well. Spread mixture onto a heatsafe pan, and allow to cool. Cut into even, 1-inch sized cubes.

Combine finely chopped walnuts and flaked coconut in a shallow dish. Grease hands with butter, and, using hands, shape each date square into an individual sphere, then roll it in the walnut-and-coconut mixture.

Shake excess off.

Makes about 40 date balls.

Source: http://www.popsugar.com/food/-Bake-Date-Balls-Recipe-6637749

 

[zaman-gm]

Date-Walnut Balls

1/2 cup (1 stick) unsalted butter
1 cup white sugar
1 cup chopped dates
1 egg, beaten
1 cup chopped walnuts
2 cups puffed rice cereal, such as Rice Krispies
1/2 cup sweetened flaked coconut, for rolling
1/2 cup walnuts, finely chopped, for rolling
Directions

In a medium saucepan, melt butter with sugar, then add chopped dates. Stirring very quickly, add in beaten egg. Bring mixture to a boil, stirring constantly, and allow to boil for 4 to 5 minutes.

Remove from heat, and add chopped walnuts and puffed rice, mixing well. Spread mixture onto a heatsafe pan, and allow to cool. Cut into even, 1-inch sized cubes.

Combine finely chopped walnuts and flaked coconut in a shallow dish. Grease hands with butter, and, using hands, shape each date square into an individual sphere, then roll it in the walnut-and-coconut mixture.

Shake excess off.

Makes about 40 date balls.

Source: http://www.popsugar.com/food/-Bake-Date-Balls-Recipe-6637749

Billions of Like for this delicious. Thanks.

 

[sister herb]

Cocoa and coffee brownies

This recipe produces cake-like, rather soft and light-textured brownies.

batter:
200 g butter
150 ml sugar
3 eggs
250 ml flour
100 ml cocoa powder
2 tsp baking powder
2 tsp vanilla sugar
100 ml freshly brewed strong coffee, preferably espresso
(100 ml chopped almonds)

icing:
1 portion of cocoa and coffee icing
First brew the coffee and set it aside to cool thoroughly.

Beat the soft butter and the sugar until pale and fluffy. Add the eggs one at a time and beat until smooth. Combine the flour, baking powder, cocoa powder and vanilla sugar and add to the batter through a sieve. Stir gently to mix, using a spatula or a balloon whisk.

Stir in the chilled coffee (and the almonds). Line a square-shaped cake pan (about 22 cm × 30 cm × 3 cm) with parchment paper, pour in the batter and spread it evenly in the pan with a spatula, smoothing out the surface. Bake at 200 °C for 15 - 25 minutes, or until a cake tester/toothpick comes out clean. Let the cake cool.

Frost the cake with cocoa and coffee icing and let it set at room temperature. Cut the cake in pieces and serve with vanilla ice cream, vanilla sauce, vanilla-flavoured whipped cream, strawberry, raspberry, mango or other fruit sauce, etc.

-----------------------------

COCOA AND COFFEE ICING
25 g butter
25 ml freshly brewed strong coffee, preferably espresso
200 ml icing sugar
2 tbsp cocoa powder
1 tsp vanilla sugar
Mix together the icing sugar, cocoa powder and vanilla sugar. Melt the butter in a small saucepan and mix in the coffee.

Add the dry ingredients through a sieve and mix until thoroughly blended. Immediately spread or pour the icing on a cake, brownies, muffins, doughnuts, pastries, etc, and let cool until set.

I made these once again:

I still have few pieces left. And coffee is ready too. You all are welcome.

 

[zaman-gm]

we'r coming. get ready for.

 

[sister herb]

we'r coming. get ready for.

You put me to dish all - I mean all dishes alone?

 

[zaman-gm]

You put me to dish all - I mean all dishes alone?

We are tired by your hospitality.

 

[sister herb]

Milky Way Mini Candy Bars

Ingredients:

For the first layer
3/4 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

For the second layer
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
2 7oz. jars marshmallow creme
8 Tbs. malted chocolate milk powder
1 teaspoon vanilla

For the third layer
14 ounce package caramel cubes
1/4 cup heavy cream

For the fourth layer
1 cup milk chocolate chips
3/4 cup semi-sweet chocolate chips

To make the first layer
In microwave safe bowl, combine chips and heat for 1 1/2 minutes, stirring every 30 seconds until fully melted. Once melted, stir vigorously for one minute. This will help it stay set at room temperature. Pour the mixture into a parchment paper lined 13 x 9” baking pan. Use a spatula to spread the mixture to an even layer and place in the refrigerator until set.

To make the second layer
In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, chocolate malt powder and vanilla. Pour over the set chocolate layer and use a spatula to gently spread mixture in an even layer. Place in the refrigerator until set.

To make the third layer
Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.

Once all layers are set, cut into bite-size pieces, similar to size you’d find at the grocery store. Set aside.

To make the fourth layer
In microwave safe bowl, combine chips and heat for 1 1/2 minutes, stirring every 30 seconds until fully melted. Once melted, stir vigorously for one minute. This will help it stay set at room temperature. Leave chocolate in bowl, and hand dip each candy piece, top-side down. Use the edge of the bowl to scrape off excess chocolate. Put on parchment paper and refrigerate until set.

http://swissbeets.blogspot.fi/2009/09/fastfoodhome-milky-way-minis.html

 

[sister herb]

2 7oz. jars marshmallow creme

Recipe of homemade marshmallow cream:

http://turntoislam.com/community/th...ooking-easier-to-you.92121/page-3#post-607170

 

[zaman-gm]

I found a nice pic

 

[sister herb]

^^ With this cake is used edible cake image. It tastes like a wafer. While making a cake, it needs to put on cake many hours before, then it has enough time to moist and its easy to cut (and eat).

 

[zaman-gm]

and its easy to cut (and eat).

I like this part.

 

[sister herb]

Chili Lime and Cashew Brittle

1 1/2 c. sugar (300 g.)
1/2 c. light corn syrup
2 c. salted cashews (approximately 10 oz.)
1/2 t. cayenne pepper
1/2 t. salt
1 -2 t. freshly grated lime zest

Spray a baking sheet with a vegetable oil cooking spray. In a medium saucepan bring the sugar and corn syrup to a boil (brush down the sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves). Cook, swirling occasionally, until mixture just starts to turn golden around the edge.

Stir in the cashews, cayenne, salt and lime zest . Continue to cook, stirring occasionally, until mixture is pale amber (between 5 and 8 minutes). Gently pour onto your baking sheet without spreading. Let cool and break into pieces.

Brittles can be stored, in an airtight container, for up to one week.

Source: http://sherisilver.com/2011/12/22/brittle-and-bark-smack-down-part-two/