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
- 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
- Line a baking tray with parchment paper or non-stick pastry mat.
- In a food processor, crumbs the ginger snaps. Pour into a large mixing bowl.
- 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.
- 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.
- Place ball onto prepared tray. Repeat this process until all the mixture is finished.
- 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.
- Drizzle melted white chocolate over the truffle balls with a spoon, doing quick horizontal swings until truffles are covered.
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
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.
- 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)
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
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.
- 1 box vanilla wafers crushed to dust in the food processor
- 2 tbsp of cocoa powder (I used 100% unsweetened Ghirardelli cocoa)
2 1/2 tablespoons pure maple syrup
Extra powdered sugar to roll the balls