Mint Chocolate Cookie Dough Truffles

Posted on HungryHollyRuns.com.

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Chocolatey PB Caramel Corn!!

I adapted this recipe from Crazy For Crust! It’s sooo good, like crazy good.

 

I’ve had it bookmarked for (what seems like) FOR.EV.ER. and I really wanted to make something that was super-easy and shareable … there’s some sort of major sporting event tonight that people like to gather for… I think it has something to do with football. 😉

 

The next time I make this I’m going to use candy melts. Just like the notes from the original recipe said, the white chocolate melted on my hands. This is probably only a concern if you’re going to be sharing. If you happened to be hunched over a large serving bowl shoving handful in your mouth and growling at anyone who comes to close… melting chocolate won’t be a problem. Not that that happened or anything.

 

I’ll also probably use either peanut butter OR peanut butter chips… this time I was running really low on PB and I wanted to make sure I’d have enough left over for my bagel tomorrow.

 

I let both cookie sheets set in the fridge for a few hours before I broke up the chunks and mixed them together.

 

This stuff is so good I’m glad we’re not going to any Super Bowl Parties so I won’t have to share any of MY Chocolatey PB Caramel Corn!! Click on the link to see my recipe.

 

Happy Making!

-Hey Waitress!!

 

Drunken Turtle Cookies!!

 

I adapted this recipe from Nestle. I had planned on making (boring) turtle cookies, but my booze cabinet was feeling neglected, and the Bailey’s called my name. It called my name so loud some even fell in my coffee while I was baking. 😉

 

The cookie dough recipe is the same one I used to make Captain’s Chocolate Chip Cookies…

 

I used about 3 cups of pecans. I think the next time I make these, I’m going to put the cookie dough down first, then arrange the pecans around it. If you don’t have a 1 ½ inch scoop use a HEAPING tablespoon of dough, and you should still get about 4 dozen cookies.

 

The Bailey’s and caramels took me under 2 minutes to melt. Be SUUUUPER careful ‘cause that shiz is h-o-t hot. And it stays hot for a while. I let it cool for a few minutes then poured it into a pastry bag w/ the end snipped off. I figured it would be less messy that way.

 

The finished product isn’t very pretty, but it sure tastes good! My only complaint is that the caramel on top stays pretty sticky so there’s no good way to stack these. Unless you want to cut sheets of parchment paper up and put them in between the layers (like I did)…

 

Check out the recipe for my Drunken Turtle Cookies!

 

Happy Baking!

-Hey Waitress!!

 

OK… I have a confession. I used this cookie dough earlier in the week. I bought a bag of those Candy Cane Kisses at the grocery store… and in an effort to not eat them all I baked a batch of the Captain’s Chocolate Chip Cookies and replaced the Captain Morgan with Kahlua. Then as soon as they came out of the oven I squished a Kiss on top. They were delish. And that’s why there’s a random (non-turtle) cookie picture in the gallery. <3.

 

Pecan Pie Bites & Candied Pecans!

pie crusts

filled

muffin sized filled pies

Pecan Pie Bites

muffin sized…

cooled candied pecans

this is what happens to plastic spatluas…

Candied Pecans close up!

Alright… this is going to be the shortest post ever. I’ve been kind of under the weather, and we’re travelling to MD for Thanksgiving tomorrow to spend the weekend with my family. I did bake last weekend, but I’ve been feeling pretty crappy for the past few days so I didn’t get a chance to write the post. I know if I don’t write it right now, it won’t ever get done… and that would be super sad ’cause both of these recipes are worth repeating!

Because (like I said 2x already) I was sick, I didn’t actually write a adapted recipe for the Pecan Pie Bites. I doubled this hand pie crust from SmittenKitchen. Then I used biscuit cutters to cut out circles, and after I greased and floured muffin tins (and a Wilton “small cavity” pan) I placed each circle into the “cavity” of the pans.

Then I used the filling from this Pecan Pie recipe from BigBearsWife. Just follow the directions, then fill your pie crust almost to the top. I baked the Pecan Pie Bites at 350 degrees F, for (I forget how long) maybe 20 minutes for the muffin sized ones… basically, bake until the edges are set. Just like Angie says.

 

I also made some Candied Pecans that I adapted from AllRecipes. They’re also suuuuuuuuper yummy. Make sure that you pour them into your parchment paper lined cookie sheet right away. And don’t use a silicon/ plastic spatula… it will probably melt. 😉 Spread them out in a single layer if your cookie sheet is big enough. If you leave them clumpy they’ll be hard to break into single pieces. Check out my Candied Pecans Recipe!

 

Happy Baking!!  Happy Thanksgiving!!

-Hey Waitress!!