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Peanut Butter Blossom Cookies

Peanut butter blossom cookies are probably one of my favourite cookies of all time. This recipe for peanut butter blossoms makes a soft cookie with just the right amount of chocolate from the Hershey’s Kisses. These easy to make cookies are perfect for Christmas or any other holiday. Peanut Butter Blossom Cookies Makes 42 Cookies Adapted from allrecipes.com Ingredients 1 cup shortening 1 cup smooth peanut butter 1 cup brown sugar 3/4 cup white sugar 2 large eggs 1/4 cup milk 2 teaspoons vanilla extract  3 1/2 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 42 Hershey Kisses or Hugs, unwrapped White sugar for rolling Directions Preheat the oven to 375F and line some baking trays with parchment paper.  Beat shortening, peanut butter, and sugars  in a large bowl until well combined. Beat in vanilla and eggs until fluffy.  Stir in flour, baking soda, and salt until combined. Scoop out walnut size balls of dough and roll between your hands to shape a ball...

Chocolate Rum Truffles

Last year I tried a new recipe for truffles and it was a huge success. I decided to make them again this year because the little balls are a nice addition to my cookie platters (they also taste divine).

I recommend using only chocolate sprinkles for these. I have tried using other colours but the chocolate gets all over them and it’s really not a good look.    

chocolate rum truffle balls

chocolate rum truffle balls
Above: Here's our batch of truffles rum balls from Christmas 2022.

Chocolate Rum Truffles
Adapted from Baker by Nature 
Makes about 30 truffles

Ingredients
  • 2 + 2/3 cups semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 teaspoons instant coffee
  • 6 tablespoons butter, softened
  • 1 tablespoon white rum
  • Chocolate sprinkles 
Directions
  1. Place the chocolate chips in a heatproof bowl. 
  2. In a small pot, heat the cream until it starts to steam. Stir in the coffee until it’s completely dissolved. 
  3. Pour the hot cream over the chocolate and allow to sit for a minute or two.  Give it a stir. 
  4. Add the butter and rum to the bowl and stir again until well combined. Taste it and add more rum if you wish. We like ours rummy. 
  5. Cover and refrigerate for a few hours until it’s firm  enough to scoop and roll. 
  6. Use a small cookie scoop to scoop out the mixture and then roll the ball between your hands. Coat the ball in chocolate sprinkles and place into a mini muffin liner. Once all the mixture is used up, refrigerate to firm up.
  7. Keep them in the fridge until you’re ready to serve them so they don’t become too soft. Definitely do not store them in a warm place. 

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