White chocolate ginger snap truffles

It’s that time of year when everyone struts their baking stuff for the holiday parties. But not even the simplest cookie recipe can prevent me of an epic cookie fail. And I’ll be put in baker’s purgatory if I dare to make a batch of cookies from one of Betty’s cookie mixes.

My way around the non sense baking shenanigans that takes place in the holidays is to try new no bake treats recipes like this spicy gingersnap truffles. No bake. Very little margin for error. Deceptively easy treat. So good!

White chocolate drizzled truffles with a spicy ginger snap filling inside. So easy to make and eat. Here is the recipe.

White chocolate ginger snap truffles

Ingredients

  • 16oz ginger snaps packet
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 8oz condensed milk (half of a 14oz can plus a bit more)
  • 1 1/2 cup white chocolate chips
  • 1 tbsp of coconut oil
Method
  1. Line a baking tray with parchment paper or non-stick pastry mat.
  2. In a food processor, crumbs the ginger snaps. Pour into a large mixing bowl.
  3. Gradually pour in condensed milk and mix thoroughly. If the mixture is too dry add more condense milk. Mixture should be homogeneous and sticky to the touch.
  4. Using your hands, pick up approx. 1 tablespoon of mixture and roll into a ball. Keep your hands slightly wet so mixture doesn’t stick to hands and it’s easy to roll.
  5. Place ball onto prepared tray. Repeat this process until all the mixture is finished.
  6. Melt the white chocolate chips with the coconut oil in the microwave for about 30 seconds. Remove and mix. Microwave 30 more seconds and mix. Repeat in increments of 15 seconds after that until fully melted.
  7. Drizzle melted white chocolate over the truffle balls with a spoon, doing quick horizontal swings until truffles are covered.
  8. Enjoy!

 

Pear Mint Chardonnay Sorbet

Need I say more? It’s my favorite fruit paired with wine in a dessert form. It’s delicate, refreshing and a little boozy!

It was my first time making this so I based my proportions on basic sorbet recipes. I think I could’ve used one more pear–but who knows? Maybe it’s just my pear obsession talking! I went with organic green anjou pears but any pear will do.

I kept the skin on to get the most flavor and some color out of the pears. They were so ripe that it took less than 5 minutes for them to cook.

The most labored part of this recipe was straining the ingredients. I used a super fine mesh strainer–not the best choice. It took a while and the idea of throwing it all in the blender crossed my mind. Note to self and to you: use a strainer with larger perforation.

I used a buttery and slightly citrus Chardonnay to balance the sweet–Slow Press Chardonnay 2014 found at Costco for under 12 dollars.

 When using a ice-cream maker is important to let the mixture cool down–about 45 minutes in the fridge. If you don’t have a ice-cream machine you still can make this by placing it in the freezer and steering it every so often until it’s smooth–about every 15 minutes for hours and hours and hours. You can either go get a ice-cream machine (trust me, it’s worth it!) or you can sip on the leftover wine to help you cope with the the 132 trips you’re about to make to the fridge!

Pear Mint Chardonnay Sorbet

This Pear Mint Chardonnay Sorbet is delicate enough to be a palate cleanser in between courses and also refreshingly decadent to be served as dessert. Oh also remember: For adults ONLY!

Ingredients

  • 2 medium pears-peels on
  • 1 cup water (preferably filtered or distilled bottled)
  • 1 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 3 medium mint leaves chopped

Instructions

  1. Heat water, sugar, and pears in a medium saucepan over medium-high heat to a low boil, then reduce heat to low, partially cover pan, and gently simmer until pears are very tender, 5 minutes. Mash mixture through a fine-mesh strainer into a bowl or large measuring cup. Stir in wine and salt. Let cool off in the fridge for about 45 minutes. Pour mixture into an ice cream maker according to manufacturer’s directions. Add mint when sorbet is forming. If you don't have a ice cream maker keep the mixture in a 4 cup measure cup in the freezer and stir every 10-15 minutes until frozen (see blog entry for details) Store sorbet in an airtight container. Enjoy it often!

Lemon Brownies with Crusty Glaze

Quick take; too many lemons in the fridge. Searched recipes on my favorite blogs. Came across this Lemon Brownies recipe from Wicked Good Kitchen. Faced my baking insecurities. Worked really hard on being precise with measurements and directions. Ended up with the truly most amazing “Best Ever” lemon brownies and a token of baking confidence in my pocket.

If you have been here before you already know I’m not a good baker. No matter how hard I try, the baking stars seem not to align for me. So I was ecstatic when this recipe turned out as one of the best things I’ve ever baked!

Well, maybe not all stars were aligned. My glaze for the brownies looked great but tasted horrible. I blame the confectioned sugar that, although not expired, tasted like plastic. It has happened to me before and, according to Google, it happened to many other people too. So I dumped the glaze and the confectioned sugar, dust off my apron and got creative.

I made this simple Brazilian “calda” (syrup):

  • All tablespoons (5 sugar/2 lemon juice/2 water)
  • Combine in a small saucer/pan and cook until transparent and thick (about 6 minutes)
  • Spread over the baked brownies and let it sit until hard (We didn’t wait but if you do know that these brownies were even better the next morning)

Once the syrup dried it formed a beautiful sugary crust with a moist layer underneath that complemented the lemon brownies so perfectly.

Big shout out to Stacy from Wicked Good Kitchen. Thank you! I love this recipe and your blog!

Peppermint Oreo Truffles AND Bourbon Pecan Balls. NO baking required!

If you landed here before you already know that baking is just not my thing.  It should be no surprise that I’m so frigging happy about these two ‘dealicious’ (hah I can’t help it) treats that I’ll be eating and sharing with much love and joy this holiday season.  Absolutely NO baking required! Nuff said.

PEPPERMINT OREO TRUFFLES

Peppermint Oreo Truffles

Use TJs Candy Cane Joe-Joes for these truffles, but it works equally good with regular oreos. You can also throw a couple of candy canes in the food processor and use regular Oreos if you can’t find Peppermint Oreos.

You’ll need:

  • crushed to dust peppermint candy OR peppermint candy dust (@WorldMarket or Sprouts)
  • 1 package of Ghirardelli (or whatever maker you prefer)semi-sweet chocolate chips
  • 1 8oz. package cream cheese (room temp)
  • 1 package Trader Joe’s Candy Cane Joe Joe’s (or 1 package of regular Oreos and 2 candy canes)

Make it:

Peppermint Oreo Truffles

In a food processor, pulse cookies until they’re finely ground. Transfer them to a small bowl, add the softened cream cheese and fully combine (I used my hands for that.)

Mixture should be sticky. Roll it into little 1″ balls. Place the rolled balls onto a piece of parchment paper and place it in the freezer for 20 minutes (just enough to harden the outside of the balls)

Melt the chocolate according to the package directions.

Remove balls from freezer and dip them in the chocolate. Transfer them back to the parchment paper. Sprinkle the candy cane dust on top to garnish and then let the chocolate set and dry. Once dry, refrigerate the truffles and serve as needed.

BURBON PECAN BALLS

Bourbon Pecan Balls

I made them for the first time yesterday and they are just heavenly. Boozy, sweet and powerful! The better the Bourbon, the better the punch!

Simply combine all ingredients and shape into 1-inch balls; roll in additional powdered sugar. Store in an airtight container up to 2 weeks.

You’ll need:

Bourbon Pecan Balls

  • 1 box vanilla wafers crushed to dust in the food processor
  • 2 tbsp of cocoa powder (I used 100% unsweetened Ghirardelli cocoa)
  • 1 cup chopped pecans
  • 3/4 cup powdered sugar
  • 2 1/2 tablespoons pure maple syrup
  • 1/2 cup bourbon
  • Extra powdered sugar too roll the balls

Easiest Layered Dessert EVER!

ImageBrazilian Pavês are delicious layered desserts, usually made with a combination of cookies or biscuits and different creams and fruits. I made this recipe for Christmas (I prepared it the day before). It was so easy and delicious. It’s important to let the dessert rest for at least 6 hours in the refrigerator. It’s even better if it can sit in the fridge overnight. Here is what you need:

  • 1 package of Maria cookies (usually found in the ethnic/Hispanic foods section of grocery stores)
  • 1 can of condensed milk (it can be regular or low fat)
  • 1 can of Table Cream Nestle (also know as Crema Media found in the ethnic/Hispanic section or by the condensed and evaporated milks)
  • 1 tsp. of vanilla extract
  • 1/2 cup of lemon juice

Mix well all the ingredients except the cookies. In a 2-quart glass casserole or 8×8″ dish, place cookies one by one and form a layer to cover the bottom of the casserole. Spread half of the cream mixture over the cookie layer. Top with another layer of cookies. Finish with a layer of the remaining cream. Refrigerate at least 6 hours. Enjoy it!

 

Coconut Milk Cream Cheese Frosting

Sometimes a mistake is a good thing.  The cream cheese frosting planned for these cupcakes just didn’t work. So we saved the first day of 2013 by:

  • Placing a can of “full fat” coconut milk (light probably wouldn’t have worked) in the freezer for 10 minutes, opening it and scooping the fat on top (NOT using the water left in the bottom of the can)
  • Whipping the solids from the coconut milk with 8oz of room temperature fat free cream cheese and 2 cups of powdered sugar.
  • Adding a tbsp. of vanilla extract

Happy New Year!