Today is National Cupcake Day, and since Christmas is right around the corner, I thought I'd post this graphic for Snowmen Cupcakes. I have no idea where I found this, but I saved it. Love to give credit to whomever posted this cute cupcake collage!
Saturday, December 15, 2018
Dark Chocolate Eggnog Truffles
3/4 cup eggnog
11 ounces dark chocolate 65%+ cacao, chopped
3 Tbsp unsalted butter, cut into small cubes
2 Tbsp superfine sugar
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
Heat eggnog over medium heat almost to boiling point, whisking constantly. Do not boil.
Immediately remove pan from heat, turn heat to low. Add chocolate and butter to eggnog. Stir until chocolate is completely melted, returning to low heat if necessary.
Pour mixture into mixing bowl and beat with electric mixer at high speed for 5 minutes. Refrigerate for 1 hour or until mixture is firm but pliable.
In small bowl, mix superfine sugar with nutmeg and cinnamon; set aside. (you can also add cocoa)
Take 1 teaspoon of chocolate mixture and roll into ball, then roll in sugar mixture.
Place truffle in foil cup or on waxed paper tray (I don't use cups but they look festive if you do). Repeat.
Store truffles in airtight container in refrigerator.
Don't have time to make Eggnog Truffles?
Starbucks sells Eggnog Latte Truffles.
Godiva has them in their 12 piece Truffle Holiday Box.
Check with your local chocolatier!
Friday, December 14, 2018
Yoga Cookie Cutters Set I: Lotus Group from Patti Paige Baked Ideas
Yoga Cookie Cutters Set 2: Down Dog from Patti Paige Baked Ideas
GingerDead Men Cookie Cutters:
Fred ABC Cookies Cutters: Which part do you eat first?
And some Vintage Gingerbread Boy Cookie Cutters
Chocolate Gingerbread Cookie Recipe
Recipe from Matt Lewis and Renato Poliafito - Food & Wine Magazine
3-1/4 cups all-purpose flour, plus more for dusting
1/3 cup unsweetened DARK cocoa powder
1 Tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 Tbsp baking soda
1/2 tsp baking powder
1 tsp salt
5 Tbsp unsalted butter, softened
1/3 cup solid vegetable shortening (Crisco)
1/2 cup (packed) dark brown sugar
1 large egg, at room temperature
1/2 cup molasses
2 ounces dark chocolate (65-85% cacao), melted and cooled
In medium bowl, whisk flour with cocoa powder, ground ginger, ground cinnamon, ground cloves, baking soda, baking powder and salt. In bowl of standing electric mixer fitted with paddle, beat softened butter with shortening at medium speed until mixture is smooth, about 30 seconds. Add brown sugar and beat until fluffy, about 2 minutes.
Add egg to cookie batter and beat until incorporated. Beat in molasses and then melted chocolate. Add flour mixture in 3 batches, beating between additions. Divide dough into 3 equal parts. Shape each part into disk, then wrap each one in plastic wrap and refrigerate cookie dough until chilled, about 2 hours.
Preheat oven to 350°. Line 2 large baking sheets with parchment paper. On lightly floured work surface, roll out 1 disk of dough 1/4 inch thick. Using 4- to 5-inch cookie cutters, cut dough into shapes and transfer to prepared baking sheets. Reroll dough scraps and cut out more cookies.
Bake cookies for about 7 minutes, rotating the pans halfway through baking until tops are dry. Let cookies cool in pans for 5 minutes, then transfer to wire racks to cool completely. Repeat process with remaining dough.
You can make Royal Icing or try this Recipe for Mascarpone Filling that doubles as Decorating Icing. Put it in a bag and pipe! Or use Wilton Decorating Icing in tubes.
Decorate your cookies. Let stand until icing dries, about 30 minutes.
Make Ahead: Chocolate-gingerbread cookies can be kept in an airtight container for up to 5 days.