This past week I have experienced a plethora of sweets and treats and am now beginning to feel the effects of my previous dining choices. Before I totally drift off into a sleepy state induced by too much tryptophan, I thought I’d share a couple of the goodies we had at my house for the Christmas season.
Nutella Peppermint Cocoa Truffles
- 8 ounces milk chocolate chips
- 1/2 cup of heavy whipping cream
- 1/3 cup of Stephen’s Candy Cane Cocoa mix (with extra for rolling finish truffles in, about 3/4 cup)
- 2 heavy spoonfuls of Nutella
In a small, heavy saucepan bring the heavy whipping cream and 1/3 of the cocoa mix to a simmer. Whisk occasionally to make sure the cocoa is dissolving into the cream.
Once dissolved, place the chocolate in a medium bowl and pour the cream over the chocolate and let it stand for a few minutes then stir until smooth. Once mixed, stir in the Nutella.
Let chocolate cool down and then place in the fridge with plastic wrap over the top for at least two hours. Remove and with a teaspoon roll out balls of the chocolate. Roll in your hands quickly and place on a baking sheet lined with parchment or wax paper.
Roll in the remaining hot chocolate mix and place into the refrigerator. Keep stored in fridge.
- 2 cans Crescent Rolls
- 2 (8 oz) packages cream cheese (room temp)
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 tbsp cinnamon
Preheat oven to 350, then unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.
Then, in a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth and spread it over top of the crescent rolls.
Unroll the remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.
Pour your melted butter on top of the crescent roll. In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.
Bake for 30 minutes until top is golden brown and let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.
Sugar Cookie Bars with Buttercream frosting
- 1 1/2 cups sugar
- 1 cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Preheat oven to 350 then line a jelly roll pan (15x10x1) with aluminum foil and spray lightly with cooking spray.
Cream butter, cream cheese and sugar together, then add in egg and vanilla and mix until incorporated.
With mixer on low, add in your dry ingredients: flour, baking powder and baking soda and mix until just combined.
Press dough evenly into your prepared pan. Bake for 25 minutes until edges begin to golden. Cool completely before frosting.
- 1 1/2 cups room temp butter (3 sticks)
- 1/2 cup vegetable shortening
- 8 cups sifted powdered sugar (2 lb)
- 1/3 cup milk
- 2 tsp vanilla
Cream butter and shortening together until smooth, then slowly add sugar and mix for 1 minute on high. Add milk and vanilla and mix for 2 minutes, then add food coloring and mix for another minute or until blended.
- 1 block (32 Oz. Block) Velveeta Cheese
- 1 package (8 Oz. Package) Cream Cheese
- 1 can (10 Oz. Can) Rotel
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1 lb ground sausage
Brown ground sausage in a pan over medium heat and set aside. Slice the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an 30, then add the sausage. Continue occasionally stirring until all melted.
Have a wonderful rest of 2011- make it count!