Gingerbread Truffles

Gingerbread Truffles

So it’s been quite awhile since I’ve posted and I wanted to get back into the swing of things with a tasty holiday treat.  These came together after making a batch of Oreo cookie truffles (which I will also be posting soon) and thinking about how I could use similar ingredients to create a gingerbread version.  I hope you love these as much as my family did!

Gingerbread Truffles
16 oz box ginger snaps (or approx 72 ginger snaps)
8 oz cream cheese, softened
1/3 cup molasses
1/3 cup white frosting
8 oz white chocolate

Crush the ginger snaps either in a food processor or by hand until they are fine crumbs.  Mix ginger snap crumbs with softened cream cheese, molasses, and white frosting (the easiest way to do this is with your hands…it’s pretty messy but so worth it!).  Roll the mixture into small balls, approx 1 inch wide, and place on a cookie sheet covered with wax paper.  Freeze the balls for about 30 minutes (this step is really important or your truffles will not survive the next step).  Melt the white chocolate in a double boiler and dip the frozen balls in the melted chocolate.  The easiest way to do this is to drop them in, roll them around with a spoon and then scoop them out.  Place back on the wax paper and refrigerate for 30 minutes or until chocolate has hardened.  Store in refrigerator.  For the decorative topping, I melted colored candy melts in the microwave and drizzled them on.

Apple Crisp

Apple Crisp

Fall is my absolute favorite season…it has the best weather, the best holidays, and of course the best food!  I know it’s still a few months away, but I was needing a Fall fix to tide me over so I’m sharing my mom’s recipe for Apple Crisp.  When I was visiting my parents on Sunday, my mom got out her Better Homes and Gardens Jr Cookbook that she has had since she was a child.  She still uses the same recipe to make this delicious treat, and I’ve never had better!

Apple Crisp
3 medium-size apples
3/4 cup brown sugar
1/2 cup flour
3/4 cup quick-cooking rolled oats
1/2 cup butter or margarine, softened.
Heat oven to 350 degrees.  Lightly grease an 8-inch round pan with a bit of butter.  Peel and core apples.  Slice thin and place in round pan.  Mix oats, sugar, and flour.  Mix butter in with your fingers.  Mixture will be crumbly.  Cover apples with mixture and bake for about 35 minutes.

*If you like, you can add cinnamon and nutmeg to the mixture.  Probably about 1/2 tsp of each would be perfect.
**Also, if you’re pressed for time, you can use a can of apple pie filling instead of of fresh apples and cut the baking time down to 20-25 minutes.

Check it out; the original recipe.

Inside Out S’mores

066

There are so many things to love about summer: fresh fruits and veggies, relaxing by the pool, and nights around a campfire sharing stories and eating those sweet, gooey s’mores.  Who doesn’t love that soft, melty chocolate or the crisp-on-the-outside, gooey-on-the-inside amazingness of those roasted marshmallows?  Unfortunately, these are rare treats, unless you live in a tent or are desperate enough to toast up some marshmallows over your gas stove…and let’s face it we’ve all been tempted.  Well, the next time you’re craving s’mores and there are no campfires to be found, try whipping up a batch of these.  They’re simple and quick, and best of all, you don’t have to worry that your husband will walk in to find you standing in front of the stove, holding a skewered marshmallow with a look of quiet desperation on your face.

Inside Out S’mores

1/4 cup butter
10 oz marshmallow creme
4 cups crushed graham crackers
10 oz semi sweet bakers chocolate
15 mini marshmallows, cut in half

Melt butter in a saucepan over low heat.

Stir in marshmallow creme until fully blended.  Remove from heat.

Add crushed graham crackers and stir until thoroughly combined.  Mixture should be sticky and able to be shaped into balls.

Using your hands, shape 1 inch balls, forming each ball around a mini marshmallow half.  Place balls in freezer for about 10 minutes.

In a double boiler, over med-high heat melt bakers chocolate.  Remove from heat.

Remove balls from freezer and drop, one at a time into melted chocolate, turning to coat.

Place on wax paper and allow to cool.


Store in a cool, dry place…if you have any left to store.

Golden Vanilla Cupcakes

I was headed to a family get together this weekend, thinking about what I could bring when I remembered the box of unused cake mix in my pantry.  I’ve never been one to make anything exactly the way it says to on the box…I like to amp it up or add my own touches.  I saw this recipe on Fabulously Frugal, and I had to give it a try. They turned out very light and moist…so yummy!!

Golden Vanilla Cupcakes

Betty Crocker Super Moist Golden Vanilla cake mix (although you could use any flavor you like)
4 eggs (if using a different mix take the number of eggs on the instructions and add 1 more)
1/2 cup butter, melted (substitute melted butter for oil in any cake mix)
1 cup milk (substitute milk for water in any cake mix)

Mix all ingredients together in a large glass bowl.  Beat for 30 seconds on low, then for 2 minutes on medium.  Mixture will be thick and creamy.  Line muffin tins with cupcake liners and fill each liner 3/4 full.  Bake at 325 degrees for 20 minutes.  Yields 24 cupcakes.

For frosting I used Pillsbury Classic White.  Wait for the cupcakes to cool then frost and decorate as you please.  Enjoy!

Ooey Gooey Dessert Pizza

Ok I have a confession…we all have guilty pleasures right? You know…things we probably (ok definitely) shouldn’t indulge in? But they are just so incredibly delicious …occasionally we throw up a white flag and joyfully surrender. Well girls this is one of those times!! So throw on your sweatpants, and pull your hair in a pony, Im about to introduce you to my frienemy (thats right…frienemy! We have a bit of a love hate relationship) Mr. OOey Gooey Dessert Pizza…by the way you’re gonna wanna wear your cute sweats for this!!

First make the easiest pizza dough ever! ( This easy yeastless dough recipe yields enough dough to make a gourmet pizza for dinner, and  this amazing dessert pizza for later…now thats CENTSIBLE!)

Preheat oven to 375 degrees

2.5 cups flour

2.75 tsp baking powder

1tsp. salt

1 tbsp oil

1 cup water

Mix all the dry ingredients, then gradually add water and oil. Stir until it forms a ball, if dough is too stiff add more water. the dough should be soft not sticky..knead on floured surface for 2-3 minutes. Roll out to desired thickness, I like mine fairly thin. You can roll up edges to make it even prettier!

Place rolled dough on greased cookie sheet and bake at 375 degrees for 6 minutes

Remove pizza dough from oven

Topping Ingredients:

Creamy peanut butter

Marshmallow cream

Nilla wafers (crushed)

Mini Chocolate chips

Jack cheese ( i know it sounds wierd..but trust me its the secret ingredient)

While crust is still hot spread a thin layer of peanut butter over entire crust, then drop small spoonfuls of marshmallow cream all over pizza, now sprinkle crushed Nilla wafers and mini chocolate chips evenly across dough, finish with a handful of jack cheese just scattered across the top. Place back in the oven and bake for 6-8 more minutes. When you see the chocolate chips melting and the cheese bubbling you’ll know your date with destiny has arrived!!  Image