before getting dipped… can’t really see the Ande’s & candy cane chunks.
some pb truffles letting the chocolate set
This weeks Sunday Bakery was Peanut Butter Truffles (inspired by last weeks cookies), Peppermint Cookie Dough Truffles (inspired by Big Bear’s Wife), AAAAND Bourbon Balls (because one can never dip too much stuff in chocolate or use booze too often).
First off… the “Pop” part of this experiment was because every time I try to make truffles I make a mess trying to dip them in the chocolate. Every. Single. Time. So I figured… make them “truffle pops” by sticking a lollipop stick into the bottom. Maybe it would save me from making a mess, and getting irritated. Not so much. Sadly… both the Peppermint Cookie Dough & the Peanut Butter truffles were too soft, the stick trick (haha check out THAT rhyme) just barely worked. Once either one got even a little close to room temperature the sticks started falling out or leaning awkwardly. That can be solved by serving chilled though. GENIUS!
I made both the truffle dough’s Saturday night (I have no life), and made the bourbon balls Sunday morning. I just put ‘em in the freezer while I dipped the truffles!
I dipped the chocolate covered peanut butter balls in larger sprinkles, while the Peppermint truffles & Bourbon Balls got their smaller sprinkles sprinkled on top.
As for the Bourbon balls… I made them with American Honey Wild Turkey, and dipped them in melted white chocolate. After being dipped in the chocolate you should leave them in the fridge for 24 hours to let the bourbon flavor come out before you eat them.
Now I have a plethora or truffles. On sticks. That I had to cut down because they wouldn’t fit in my “treat boxes”, and a blister to show for it. Fortunately Hubs got a job last week (YAAAAY!) so I have people to start gifting junk food to again. Double YAY!
One last thing- any of these three recipes would make a great host(ess) gift for a holiday party tucked into cute mugs or stuck in the holes in a colander.
Happy Halloween! WooooOOOO (spooky ghost sound)…
I don’t usually make “Kid Friendly” food. Mostly because I don’t have any (kids, that is). And to be perfectly honest, I really enjoy booze. Not that I’m a lush or anything, but every once and a while I like a drink…
That being said, I figured it was time to branch out a little bit. One of the things that make both these recipes so “kid friendly” (besides the fact there’s no booze in them) is that they’re both really easy to make. As long as you’re careful with all the warm melted stuff! The other thing I like about these is the giftability (haha, not a word!) for teachers or friends…
The Chocolate Bark was inspired by A Farmgirl’s Dabbles Octoberbark & Sugar Loco’s Buggy Bark. If you haven’t heard of either of them… Go now, you can alway come back to me later. 😉 MY favorite thing about the Bark (besides how yummy it is) is how customizable it is. Hubs and I basically went down the candy aisle and randomly picked Butterfinger’s & Rolo’s. The chocolate base can be changed to whatever you want (more semi sweet for a darker chocolate, or something like that). Another small difference would be to crush the Oreo’s fine, then sprinkle them on last, to make it look like “dirt” instead of bark. Speaking of those Oreo’s my grocery store didn’t have the Halloween ones! Bummer. CLICK FOR MY VERSION!
The Caramel Popcorn Bar recipe was inspired by Part Time Housewife’s version. I changed just a few things… like the Crunch N Munch. I really love caramel, and I really wanted to put caramel popcorn in this recipe. Sadly, my grocery store didn’t have any caramel popcorn besides the Crunch N Munch. They also didn’t have White Chocolate Reese’s Cups. Another grocery store let down. I just used the regular mini ones. Look at my version here!!
I really wanted to get this post up before today, but Hurricane/ SuperStorm Sandy messed with my (already crappy) internet service. Lucky for us, that was all she did here. In PA Philly and the suburbs got the worst of it. The East Coast got slammed, and NYC & the Jersey Shore have a long recovery ahead of them. Keep them in your thoughts.
Have a safe and happy Halloween!
This was my second try on B&W cookies… and I’m superduper happy with the way they came out.
Starting with the cookie its self. The original recipe was from The Boozy Baker (Black & White Russian Cookies, pg 94). I used it for the Bailey’s B&W’s, and thought that it’d work with Guinness too! So I HAD to give it a try. This time around the batter was slightly thinner, but not enough to be very noticeable. In the Boozy Baker she uses a 1/3 cup scoop, and made 12 cookies. I used a 1/4 c scoop and got 16 cookies. I also used hot chocolate mix instead of instant espresso… I baked them for 15 minutes, and they came out slightly browned on the edges. As a side note- I really love the cakeyness( haha new word!) of these cookies. It’s sort of like a cookie and a piece of cake did “it” and this is the result!
As for the frosting… I didn’t LOVE the one in Boozy Baker. It was kind of thin, and it (mostly) absorbed into the cookie after a few days. I decided to use the filling from the Irish CarBomb Cupcakes as a frosting, instead of the recipe in the book. If you notice on the Irish Black & White recipe page both the black & white frostings have the same directions. In fact the only difference is the type of chocolate! I heated all the cream in the same sauce pot, then poured 1/2 in a measuring cup (=1/4 cup), then added the white chocolate and butter, and stirred until smooth. Next I stirred in the Bailey’s & Jameson’s until it was all mixed. I just tossed the chopped semi-sweet chocolate & the other tablespoon of butter into the sauce pot with the remaining cream, stirred smooth, and added the Bailey’s & Jameson’s. I (had to forget something) didn’t check to see how long the frostings took to thicken but it was at least 10 minutes, try putting it in the fridge. The white chocolate mix won’t get as thick as the regular chocolate… I’m not sure why. And it’s not exactly white, it’s more… off white, or ivory. I frosted the white halves first, then the black. They’re sort of messy to make with all the frosting, so I’d def. put some parchment paper down, and store/ serve them in single layers because the frosting won’t completely harden.
Hope you like them!
For the cupcakes I used a recipe from Sweet Tooth that was original for Blue Moon (not my favorite, but it’s OK). I didn’t use any “zest”. Mostly because I’m not sure how to “zest” a raspberry… I also made my frosting instead of using the one on there. Have I mentioned that I don’t like cream cheese frosting!? The recipe makes 24 (or 27 if you’re me) cupcakes. I baked the first 12 for the full 18min and they came out a little brown on the bottom. Not burnt, mind you, but too brown to be perfect. I had kind of a ditzy day and I got new cupcake tins, so… oops. The next batch went in for 14 minutes and came out perfect!
The ganache came from Lulu’s Sweet Secrets. It originally called for 45 grams of Raspberries. UGH… grams?! The grams:cup conversion on my phones was 1g=0.19c. And I was not about to measure that. I ended up using 1/2 raspberries… just because. They also suggested that you put it in the fridge for 45 minutes- 1 hour… but I’m impatient, and I didn’t copy that down in my directions. Haha, another oops. I cored them using a paring knife, and filled them using a spoon.
The Purple Haze & Raspberry frosting was a guess. I used the Guinness buttercream as a starting point, and figured out that to reduce beer you need to BOIL it (not simmer it forever). So I boiled, and boiled, and boiled, and finally it was reduced. As I’ve already mentioned, I’ve been particularly ditzy today, so I have no idea how long it took to boil down. I also didn’t measure how much I had ended up with. Sorry. I’d guess that it was less than 1/4 cup. After letting that cool, I stirred it into the chopped & thawed raspberries. Everything else was normal. I’ll most likely add a touch of blue food coloring (to make them purple), but it’s a pretty pink color. I forgot to take pictures of it… Sorry again! I also forgot to put the tops back on before I frosted them. Bummer.
I used frozen raspberries in the ganache and frosting because I have this weird phobia of uncleaned produce, and raspberries are wicked hard to wash. I had to have faith that the company I bought them from cleaned them well. I know… I’m weird and you’re judgemental. I topped these little guys with a raspberry & drizzled them with leftover ganache.
For shiz… this cupcake has got my brain juices flowing. I’m soooo pumped about all the awesome flavors I can use with this recipe! Wild Blue (blueberry), Harpoon Raspberry UFO, Sam Adams Cherry Wheat, Pete’s Wicked Strawberry Blonde… just to name a few. Basically, I think this would work with ANY fruity beer. I don’t drink beer very often, but when I do… it’s fruity, or a Hefewizen (there are like a million ways that word is spelled, and I have NO IDEA which is correct), or it’s a fruity Hefewizen. My favorite beer is Harpoon Raspberry UFO, but it’s seasonal and I can never find it. Hence the Purple Haze…