Today, we have Kim from Cravings of a Lunatic. We had the chance to meet at Food Blog Forum a few years ago and have kept in touch ever since! I participated in Kim’s cancer awareness recipes from the heart, food blog hop last summer sharing my recipe for spicy beef sliders. Today, Kim shares with us her no-bake recipe for Raspberry Fool.

Raspberry Fool by Cravings of a Lunatic

Hello there Katie’s Cucina readers. I’m pleased as punch to be here today. When Katie asked for guest posters for her maternity leave I was honoured to be included. I adore this gal. There’s just some folks you meet trough blogging that you instantly love. Katie is one of those people. Kind, caring and so incredibly talented.

Since you’re here my guess is you know all that. You know Katie is awesome. She’s also a great planner. I think it’s a cool thing that she invited her friends to guest post while she spends some much-needed time being a mommy. Honestly there is no greater gift in the world than becoming a parent. I know Katie is going to be the most amazing Mom, and I look forward to following along as pregnancy photos make way for baby photos. So excited for Katie and Jon, this will be their best adventure yet.

Raspberry Fool by Cravings of a Lunatic

I dreamed up a ton of recipe ideas for the post. Obsessive compulsive is my middle name, I tend to get really stressed out for guest posts. I never know whether to be serious so I don’t freak out someone else’s readers, or whether I should just be myself, which involves being a bit of a spaz. Hopefully I find some middle ground today.

Raspberry Fool by Cravings of a Lunatic

When I can’t sleep I tend to spend huge amounts of time on pinterest. I love Pinterest, more than life itself most days. I enjoy using it for work and personally as well. It’s my down time at the end of the day. So one night I was cruising Pinterest, pinning everything from cute men, to DIY project ideas, to recipes. I happened upon this Raspberry Fool recipe from Martha Stewart. It was not the recipe itself that drew me in, it was the presentation. Her Tangy Raspberry Fool photo that was stunning. I knew I wanted to try the technique to swirl the raspberry mixture.

Raspberry Fool by Cravings of a Lunatic

Fool is something we make quite often. It’s easy and my daughter loves it. She hates cream cheese so when I make no bake cheesecake recipes for my site I tend to make a couple without cream cheese. That way Mini-me is happy and gets her fool, but we still get to have lots of no bake cheesecakes. It’s a total win-win.

Fool is super easy to make, the recipes are all very similar. Essentially it’s cream, confectioners’ sugar and fruit. You can mix up the fruit, you can add nuts or granola to it. For me I like it as plain as possible. Let the fruit stand out as the star.

Raspberry Fool

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4-6

Raspberry Fool

Ingredients

  • 12 ounces frozen raspberries, thawed
  • 1/2 cup sugar, or vanilla sugar
  • 1/4 teaspoon salt, or vanilla salt
  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar

Directions

  1. Combine the raspberries, sugar and salt in a blender, or food processor with the chopping blade. Turn on pulse or puree for about 1 to 2 minutes. You want the sugar to dissolve and the raspberries to become as smooth as possible. Now pour the raspberry mixture through a fine sieve, and discard any seeds caught in it. It helps to use the back of a spoon to press the berries into the sieve. It will make the process faster.
  2. In a stand mixer (or large bowl and hand mixer) whip the heavy cream and the confectioners' sugar. Start slow until it thickens slightly, then amp the speed up to high. Whisk on high until stiff peaks form, which will take about 3 to 4 minutes.
  3. Take decorative glasses and alternate adding the whipping cream mixture and the raspberry mixture. Once you fill the glasses take a knife or wooden skewer and swirl and pull so the mixture starts to show patterns. I found pushing the skewer down in a rapid movement worked really well for the fun lines down the sides.
  4. Top with extra whipping cream and raspberries for garnish if desired.
  5. You can serve these immediately or pop them in the fridge for about an hour. If you're going for the dramatic look serve them as close to making them as possible. The longer they sit in the fridge the more the color becomes muted and not as striking.
  6. Serve with a big old raspberry smile!
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I hope you like these. I’m a total fool fanatic. I make it every chance I get. Feel free to experiment and play with flavours. Use what you love and you can never go wrong.

Thanks so much to Katie for having me today. It was a total pleasure spending the day in the Cucina.

Feel free to stop by my blogs to check them out. I blog at Cravings of a Lunatic, and also Kiss My Smoke. I’m a pinterest spaz and have also recently become obsessed with instagram. I have no idea what I’m doing but with 2 kids, 3 cats, a puppy and a horse I never run out of photo material. Occasionally I even toss some food photos up just to keep things interesting.

Toodles and smoochies! xx


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easy to make -->> dark chocolate macadamia nut bark from katiescucina.com

I’ve been a little absent lately. I’ve definitely been in a food blogging slump. I expressed it the other week–when I cook I need to cook quick because I’m starving. I don’t have time to wait the extra 5 minutes to take photos of my food. I need food NOW! I recently made a batch of dark chocolate macadamia nut bark to hand out to family and friends during the holidays and I figured this would be the perfect recipe to share with my loyal readers. I promise I will get out of this slump and start sharing more recipes (frequently) again. Until then… hang in there with me. Please!!??!?

dark chocolate macadamia nut bark

This dark chocolate macadamia nut bark is super easy to make, but looks way fancy and will impress just about everyone you know! That’s why I love making this bark. Plus, who doesn’t love macadamia nuts? I toasted them to really let the flavor come out and used some of the best chocolate I know… SCHARFFEN BERGER Chocolate. I always have a little stash on hand especially during the holidays so I can make delectable barks to hand out. I also always have dried fruit on hand. I recently purchased a Costco size bag of dried apricots. I eat a handful nightly to keep the calf cramps away. It seems to be working, and I’ve actually started to love them.

Oh and because I like no-mess I used a SILPAT mat to pour my warm chocolate on to. If you don’t have one, no worries–just line you’re baking sheet with parchment paper. I popped the tray into the refrigerator for 30 minutes and voila… it was ready to be broken up and distributed. Of course, you have to have room in your refrigerator to be able to store the cookie sheet. Luckily, I had the room since any more I can’t keep our refrigerator full enough thanks to my raging teenage-boy like appetite! dark chocolate macadamia nut bark

So if you are looking for a quick and easy holiday gift to give your friends and family this holiday season, give my recipe for dark chocolate macadamia nut bark a try! Don’t worry–if you don’t have dried apricots and pomegranates on hand you can use other dried fruit. The sky is the limit!

Katie Original Recipe

Dark Chocolate Macadamia Nut Bark

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 8 servings

Dark Chocolate Macadamia Nut Bark

Ingredients

  • 9.7 oz Bittersweet Dark Chocolate, chopped
  • 1 6 oz package of Semi-Sweet Chocolate
  • 1 cup Macadamia Nuts, chopped
  • 1/2 cup Dried Pomegranates, chopped
  • 1/2 cup Dried Apricots, chopped

Directions

  1. In a frying pan, toast macadamia nuts until golden brown 3-5 minutes on medium-high (tossing frequently). Remove from the pan, and rough chop.
  2. While the nuts are roasting, begin to melt the bittersweet dark chocolate. *I use a microwave on the melt setting in 30 second intervals. Mix every 30 seconds then add in the semi-sweet chocolate. Mix until just melted.
  3. Pour on a lined cookie sheet, top with chopped macadamia nuts, dried pomegranates, and dried apricots.
  4. Refrigerate for at least 30 minutes or until hard. Break apart and package. Store in sealed container for 3-5 days.
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Red Velvet Crispy Bars w/ Chocolate Cream Cheese Frosting from KatiesCucina.com

Happy Valentine’s Day! Are you making someone special a fancy dinner or a sweet treat today? If you are a last minute planner, but still want to do something special these Red Velvet Crispy Bars with Chocolate Cream Cheese Frosting are perfect for the last minute planner! Lets also get this straight, thanks to food bloggers Valentine’s day is not complete without something red velvet flavored! Valentine’s day essentially equals all things red velvet. And since I was super busy last week hosting Fondue Week I figured I needed to throw a red velvet recipe for good measure! I mean I did make Baked Red Velvet {Heart Shaped} Donuts last year as well as Red Velvet Butter Cookies. So it’s only right that I made something red velvet for this Valentine’s Day!

Red Velvet Crispy Bars w/ Chocolate Cream Cheese Frosting from KatiesCucina.com
I packed one of these Red Velvet Crispy Bars (naked) for my husband this morning. Naked meaning no Chocolate Cream Cheese Frosting with sprinkles (get your mind out of the gutter). I think he will survive and actually like them better since he isn’t a huge chocolate fan. However, he loves red velvet (which is really just chocolate cake with red food die). I don’t get him but I do get what he loves in life!

 Red Velvet Crispy Bars w/ Chocolate Cream Cheese Frosting from KatiesCucina.com

These thick 2-inchbars are a perfect treat for just about anyone. If you need a larger amount of these bars for say a Valentine’s day part or for treats for co-workers you can cut them in half and make them into little squares! Just as good and I’m sure those who receive it will be fighting one another for more! So, if your like me and not always on it… whip up a batch of these Red Velvet Crispy Bars with Chocolate Cream Cheese Frosting (and extra sprinkles for good measure) today!

Red Velvet Crispy Bars w/ Chocolate Cream Cheese Frosting from KatiesCucina.com

Katie Original Recipe

Red Velvet Crispy Bars w/ Chocolate Cream Cheese Frosting

Prep Time: 50 minutes

Cook Time: 2 minutes

Total Time: 52 minutes

Yield: 10 bars

Red Velvet Crispy Bars w/ Chocolate Cream Cheese Frosting

Ingredients

    For the Crispy Bars:
  • 6 tbsp unsalted butter
  • 1(10.5 oz) bag of mini marshmallows
  • 1-1/2 cups of red velvet cake mix
  • 10 red food coloring drops (optional)
  • 6 cups Rice Krispies Cereal
  • Cooking Spray
  • For the Chocolate Cream Cheese Frosting
  • 4 oz. Cream Cheese, softened
  • 2 tbsp powdered sugar
  • 2 tsp cocoa powder
  • 20 drops red food coloring
  • Valentine's Sprinkles

Directions

    For the Crispy Bars:
  1. In a large pot, melt butter on medium heat (about 2 minutes depending on your stove top). Remove the pot from the heat. Then add the mini marshmallows and stir until they are almost melted. Then mix in the red velvet cake mix and red food coloring drops. Next, mix in the rice krispies cereal until well incorporated.
  2. Pour the rice krispies mixture into a well greased 9 x 9 square pan. Using a hard spatula press down the krispies until they are well packed into the pan and level. Let them sit at room temperature for up to a half hour.
  3. Once the krispies have cooled, invert pan over a cutting board. They should slide right out of the pan (if they don't give the pan a tap or two). Then cut into 10 (4.5-inch long) bars.
  4. To make the Chocolate Cream Cheese Frosting:
  5. In a stand mixer using the paddle attachment beat cream cheese for 30 seconds, then add in the powdered sugar, cocoa powder, and red food coloring. Mix until well incorporated about 1 minute.
  6. Using a spatula smear the frosting on to the tops of each individual bar. Then top with sprinkles if desired.

Notes

*the bars will need at least 30 minutes to cool.

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Peppermint Chocolate Rice Krispies Treats

It’s the day before Christmas and you get an unexpected gift… what do you do? Make these Peppermint Chocolate Rice Krispies Treats! Or if your like me and have been too busy to think about the neighbors you whip up a batch or two of these treats and pass them out! I always have cellophane bags on hand. Place a couple krispie treats in the bag and adorn with a few candy canes and you’ve got yourself a beautiful handmade gift that anyone will enjoy receiving!

Peppermint Chocolate Rice Krispie Treats

These are different from my Mint Chocolate Chip Rice Krispies Treats because I use chocolate rice krispies. I also don’t die them with green dye OR add mint extract. The mint flavoring comes from the marshmallows and I can attest as well as a few other food bloggers who had the privilege of trying these that they don’t have a strong peppermint flavor to them! That’s why I decided to kick them up a notch by adding a layer of chocolate and some smashed peppermint candy canes!

Katie Original Recipe

Peppermint Chocolate Rice Krispies Treats

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 24

Ingredients

  • 5 tbsp salted butter
  • 1- 10 oz bag of Jet-Puffed Peppermint Marshmallows
  • 6 cups chocolate rice krispies
  • PAM cooking spray
  • 1 - 12 oz bag of Wilton Candy Melts (red/vanilla flavor)
  • 12 candy canes, chopped

Directions

  1. In a large saucepan melt the butter. Once the butter is melted remove the saucepan from heat and add in marshmallows. Mix until melted.
  2. Then add the six cups of chocolate rice krispies to the pot. Stir until well incorporated.
  3. Spray a 9×12 pan with PAM cooking spray and begin spreading the Rice Krisipie treats out on the pan. Let cool in refrigerator for 30 minutes.
  4. Remove from refrigerator and cut into equal squares.
  5. In a heat resistant bowl melt the candy melts in the microwave (in 30 second increments) until melted. While the chocolate is melting crush candy canes in a zip lock baggie and place to the side.
  6. Have a baking sheet with parchment paper (or SILPAT) ready. Begin dipping each rice krispie treat in the melted white chocolate *half way. Place each chocolate dipped treat on the baking sheet and sprinkle with peppermint. Repeat until you have done this with all the krispie treats. Let cool in refrigerator until chocolate is firm (about 15 minutes).
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White Chocolate Pumpkin Popcorn

I love popcorn. I enjoy a 100 calorie bag of popcorn at least three times a week during the work week. Every so often my husband and I indulge on a bag of popcorn. I’ve never been one to pop my own popcorn on the stovetop or in an air pop machine. Although, I do have vague memories of both the air pop machine and a tinfoil stove top package of popcorn from my childhood. That has just never been my thing. I’m all for quick and easy when it comes to popcorn and I’ve perfected the perfect pop ensuring that no kernel is burnt (an important skill set to learn).

White Chocolate Pumpkin Popcorn

I typically like to stick with traditional popcorn. Although recently, I had a hankering for sweet pumpkin flavored popcorn. I whipped up this satisfyingly sweet treat in less than 10 minutes! You do not have to be a skilled home cook to make this popcorn. I know I’ll definitely be making a batch on Halloween night and giving it to my immediate neighbors as a sweet treat they can snack on as they take their children trick or treating.

White Chocolate Pumpkin Popcorn

Source: Katie Original Recipe

White Chocolate Pumpkin Popcorn

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Yield: 4

Ingredients

  • 6 cups butter popcorn
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup white chocolate, melted

Directions

  1. Place 6 cups popped popcorn in a large bowl. Add half the pumpkin pie spice, then mix popcorn, and add the remaining pumpkin pie spice.
  2. Melt white chocolate chips in microwave then pour over popcorn: tossing occasionally. Store in container for up to 2 days.

Notes

Katie Original Recipe

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Homemade granola bars have been all the rage on Pinterest lately. Since being on a granola kick I wanted to try my hand at the bars. I saw that my friend Lauren posted a recipe that had been adapted from Rachael Ray and I knew I wanted to give her version of the recipe a try! Plus, I had all the ingredients sitting in my pantry, so what was I too loose?

These are super easy to make–the tricky part is packing them tightly, so that they don’t fall apart. That’s where I didn’t do so well–they tasted great but at times would fall apart. When I made them a second time (not pictured) and packed them in tightly they were perfect. The first time I attempted to fill a square 8 x8 pan–don’t attempt that. The second go around I used the jelly roll pan and they turned out much better! Pack these babies in as tight as you possibly can and they will turn out perfect.

Adapted from Lauren’s Latest

No-Bake Chocolate Chip Granola Bars

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 10-12 bars

Ingredients

  • 1/4 cup butter
  • 1/4 cup honey
  • 1/3 cup packed brown sugar
  • 2 cups quick cooking oats
  • 1 cup rice krispy cereal
  • 1/2 tsp vanilla
  • 1/4 tbsp mini chocolate chips

Directions

  1. Using a large bowl, stir oats and rice krispy cereal together. Set aside.
  2. Next, in a pot you'll want to melt the butter, honey and brown sugar together over medium-high heat until it comes to a bubble. Reduce the heat to low and cook for another 2 minutes. Pour in vanilla and stir, and then pour over dry ingredients. Mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan (12x8x1) and press out to be about 3/4 inch in thickness. Top the granola bars with mini chocolate chips and press down lightly *remember your granola mixture is going to be warm so your chocolate chips might start to melt on top. Let the granola bars cool on a countertop to room temperature for about two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.
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As most of you know I’ve been busy for the past month helping Julie from The Little Kitchen organize the Central Florida Food Bloggers Bake Sale (in conjunction with the National Food Blogger Bake Sale organized by What’s Gaby Cooking and Bloggers without Borders). I’m excited to report that our bake sale was a huge success, and would not have been possible without fellow food bloggers baking to raise money for such an amazing cause! Although we didn’t quite make our goal of $2,000 we far exceed expectations during our bake sale. We doubled what we made last year in just 4 short hours! Bringing our grand total raised to over $1,400!

Take a look at all the amazing bloggers that made this years Central Florida Food Bloggers Bake Sale such a huge success:

Back row; Julius from Droolius, Angie from Eclectic Recipes, Wanda from My Sweet Zepol, Robin from Simply Southern Baking, Katie (Me!) from Katie’s Cucina, Julie from The Little Kitchen, Chris from Eat Local Orlando, and Ricky from Tasty Chomps.

Front row: Jillian from Stay Calm Have a Cupcake, Marilyn from Forkful, Pearleen from Mega Yummo and Jacqueline from BeyondNFinity.

Here are a few of the baked goods from some of my fellow blogger friends. Top left; Marilyn from Forkful, To Right; Julius from Droolius. Bottom photo: Pearleen from Mega Yummo

Let’s not forget our amazing raffle prize donors; KitchenAid, Chicago Metallic, Timpano Italian ChophouseSunchowder’s EmporiaNaraDeva Tha RestaurantHoughton Mifflin Harcourt TradeKorean BBQ Taco BoxDriscoll’s Berries, Parkesdale Farm MarketBakerellaAnthony’s Coal Fired PizzaMannix Vanilla, Auntie Dawn’s Bakery, and Firehouse Subs.

Lastly, the biggest thanks of all goes out to  John Rife and the Winter Park Harvest Festival for allowing us to use the space outside of there building; giving us access to prime foot traffic! We doubled our earnings this year at our bake sale because of the convenient location, and we would not have been able to make this much money for Share Our Strength without such an awesome location! Thanks again John!

Julie and I rested for 1 second to snap this photo! Pictured below is Julie’s amazing Chocolate Peanut Butter Cupcakes, followed by a wide variety of baked goods from Robin of Simply Southern Baking, and a few of my Rice Krispies Treats. Speaking of Rice Krispies Treats… I’m sharing one of the recipes I made at the bake sale today.

Ever since I had a rice krispies treat a few months back I’ve been on a kick. Dreaming up all different flavors to make. I made these earlier in the month and then again for the bake sale. They were a huge hit at home and at work, so I knew they would be a huge hit at the bake sale! Best of all you only have to add 2 additional ingredients to make these delectable treats memorable to the pallet.

Peanut Butter Chocolate Chip Rice Krispies Treats
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 4 tbsp butter
  • 1 bag large marshmallows
  • 6 cups rice krispies cereal
  • 1 cup peanut butter chips
  • ¼ mini chocolate chips
Instructions
  1. In a large pasta pot heat the butter on high until melted.
  2. Add the large marshmallows and begin stirring with a wooden spoon until the marshmallows are formed into a blob of marshmallow fluff.
  3. Add 1 cup of peanut butter chips to the marshmallow fluff and stir for 1 minute until peanut butter chips are just about melted. Then gradually add 2 cups of krispies cereal at a time. Stirring until well combined.
  4. Place the batch of treats in a 9x12 pan for 2-inch thick treats. Sprinkle the mini chocolate chips on top and carefully press the treats down with a soft spatula.
  5. Refrigerate for up to 2 hours, slice, and enjoy!
Notes
For thick treats use a 9x9 square pan. Your treats will be close to 6oz each and 4-5 inches thick. *Store in an airtight container for up to 3 days.

 


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Oreo Truffles

Skip the store bought candies this year for Valentine’s day and make your own oreo truffles. Your loved one will definitely go head over heals for these truffles! These are simple to make and are probably the most decadent dessert I’ve had in a long while. I love that you can coat these in just about anything and place toppings on the chocolate before it hardens. My favorite is the white chocolate with a drizzle of milk chocolate on top. It gives a good balance of chocolate flavors. However, you could easily dip these in dark chocolate and top with a little additional oreo crumbs. Even if you aren’t an oreo fan (like me) you will surely swoon over these little delights!

Source: My Fabulous Recipes

Oreo Truffles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 16oz package of oreo's
  • 1 8oz package of cream cheese, softened
  • ½ bag (each) of white chocolate and milk chocolate
  • 1 cup chocolate chips
  • 2 cups white chocolate chips + 1 tbsp butter
Instructions
  1. Place half the oreo cookies in a large food processor and puree until fine crumbs. Remove the crumbs and place in large mixing bowl. Repeat with the last half of oreos until the entire package of oreos have been made into fine crumbs.
  2. In a stand mixer begin whipping cream cheese. Gradually add the oreo crumbs to the mixture. Mix well until both cream cheese all oreo crumbs are well combined. The filling will be dark in color.
  3. Roll the oreo cream cheese mixture into small balls, placing on a parchment paper lined tray. Refrigerate for 20-30 minutes until chilled and firm.
  4. In a microwave safe bowl, place 1 cup chocolate chips in bowl and microwave in 20 second intervals until liquified. *If you prefer to use white chocolate, microwave 2 cups white chocolate chips plus one tablespoon butter. Be careful do not over cook the white chocolate as it will harden quickly.
  5. Once the chocolate is melted, pull out the oreo cream cheese balls and begin dipping them in the chocolate. I found the best method to be using a spoon and dunking the ball into the chocolate. Place chocolate covered oreo cream cheese mixture back on parchment paper. Repeat until all oreo cream cheese balls have been covered with chocolate. Refrigerate for one hour or until hardened.
Notes
*Store for up to 5 days in the refrigerator.

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I, like many others, have been enjoying the holidays with family. I wanted to post this recipe prior to Christmas, but was trying to stay clear from the computer giving myself a much needed break. I love peppermint bark. To be exact… the William’s Sonoma peppermint bark. It’s amazing, but it’s also $25 a tin! Way too much, for this thrifty person to pay! 

In past year’s I’ve started making my own peppermint bark. It’s very simple and can make for a wonderful holiday gift. I also love to bring it to parties that we are invited too–it is always a hit! This takes a little less than an hour to make and can be passed as the fancy $25 version! The key to good peppermint bark is the quality of the chocolate you use! I always splurge and buy the Ghirardelli chocolate chips! 

Source: Katie Original

Peppermint Bark

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 12-24

Ingredients

  • 1 bag chocolate chips
  • 1 bag white chocolate chips
  • 2 tbsp butter
  • 24 candy canes

Directions

  1. Line a large baking sheet with parchment paper, and set to the side.
  2. In a microwave safe bowl place the bag of chocolate chips in the bowl. Microwave on 20 second intervals (stirring between heatings) until melted. Once the chocolate is melted carefully smooth it out on the parchment paper. Place in the freezer for 20 minutes.
  3. While the chocolate is in the freezer, unwrap all 24 candy canes. Then place them in a freezer safe baggy, seal it, and begin beating the crap out of the candy canes with a mallet! You will want small pieces of candy cane! Place to the side until chocolate is ready.
  4. Prior to pulling the chocolate out of the freezer begin melting the white chocolate. I add two tablespoons of unsalted butter to my white chocolate to help it smooth out better. Remember to microwave in 20 second intervals until melted. You do not want to over cook your white chocolate. It will be very difficult to work with! Pull the chocolate out of the freezer and spoon and smooth the white chocolate over top. Then add the crushed candy canes.
  5. Place the chocolate back in the freezer for 20 more minutes. Upon pulling out the chocolate, begin to break with your hands. Place in an air tight container or in a zip lock bag. Refrigerate for up to 2 weeks!
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I made these quick and easy truffles last weekend for a tacky sweater Christmas party that my husband and I attended. I renamed these to play along with the tacky Christmas party theme as “Schweddy Balls” after the classic Christmas SNL skit. Everyone at the party got a big kick out of the name and fell in love with these rich mis-shappend balls. Sorry… I had too! I couldn’t resist. That skit is probably one of my favorites during the holidays!

Adapted from: Giada De Laurentiis

Balsamic Dark Chocolate Truffles

Prep Time: 3 hours, 25 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 35 minutes

Yield: 24

Ingredients

  • 10 oz dark chocolate, chopped
  • 1/4 cup cream
  • 2 tsps balsamic vinegar
  • 1/2 cup cocoa powder
  • mini cupcake wrappers

Directions

  1. Melt the chocolate and cream on low in a sauce pan. Make sure you stir constantly and do not let the chocolate come to a boil. You simply want to melt the chocolate. As soon as the chocolate pieces are melted remove the pan from the stove, and place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 1-1/2 - 2 hours, until firm but moldable.
  2. Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
  3. Place the cocoa powder in a small shallow dish. Roll each truffle individually in the cocoa powder; rolling to coat the entire truffle. Return the coated truffles to the baking sheet. Continue with the remaining truffles. Once all the truffles have been coated with cocoa powder place each individual truffle in a mini cupcake wrapper. Refrigerate until ready to serve.
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