Skip to main content

Featured

One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...
Post a Comment
Read More...

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. 
Email Post

Comments

Post a Comment

Popular Posts