Mexican Chocolate Truffle Brownie Bites

I love receiving surprises in the mail.
This was a good mail day!
Casa Noble Reposado Tequila, Simply Organic Pure Vanilla and Chili Powder.
And a whisk!
I love my kitchen gadgets, so yes a whisk makes me happy :)

The challenge - use the three products to make a chocolate truffle recipe.
Chocolate and tequila. Yes please!

Samoas (aka Caramel Delites) Ice Cream Truffles

Do you have any of these in your house yet? 

This is the 11th year my daughter has been selling Girl Scout cookies, so we've had a lot of cookies in our house over the years!  She will be a senior in high school next year...it's kind of sad that our cookie selling days are almost over :(

Girl Scouts is a great organization that helps girls gain courage, confidence and character.

So when you see some little Girl Scouts selling cookies this weekend - BUY SOME!!

Samoas Ice Cream Truffles
from MyRecipes

1 pint vanilla ice cream
8 coconut-chocolate cookies (Caramel Delites or Samoas)

Let ice cream stand at room temperature 15 minutes to soften.
Meanwhile, line a baking sheet with parchment paper and place in freezer.
Process cookies in a food processor 1 minute or until mixture resembles coarse crumbs.
Pour cookie crumbs into a shallow dish.
Scoop ice cream into small balls using a 1 1/4 inch ice cream scoop and roll in cookie crumbs.
Arranged on prepared baking sheet in freezer.  Freeze truffles at least 30 minutes or up to 24 hours.
Makes 16 truffles.

Try not to pop them all in your mouth in one sitting!


Linking To: Tatertots and Jello

Granola Truffles

Only five ingredients in these wholesome little snacks.  They are so easy to make and healthy too!
Just roll up your sleeves and dive into the sticky goodness, you won't be sorry.
I pop a couple in my lunch bag to have on hand when I need an afternoon energy boost at work ~ so yummy!

Granola Truffles

1 cup smooth peanut butter

1 cup honey or rice syrup

3 cups rolled oats

1/2 cup ground flax seed

1 cup mini chocolate chips

In a large bowl with a wooden spoon, mix peanut butter and honey together until smooth. 

Gradually add rolled oats, flax seed and mini chocolate chips. At this point you may need to mix with your hands.

Roll into balls and place on waxed or parchment paper.  They will be less sticky after a couple hours in the fridge.

Serve in cute little muffin cups or store them in a an air-tight container in the fridge.

Enjoy your healthy snack!

Linking to:
All Things Heart & Home
Fireflies and Jellybeans

Gingerbread Truffles

I finally had time to start my holiday baking this weekend - yay!  I made some of my tradional cookies, which I will be posting soon, but I decided to try something new as well.  My friends love my vanilla oreo truffles, so I thought I would make something similar with a holiday twist - gingerbread.  I think they look so festive and they taste delicious.

Gingerbread Truffles

1 box Betty Crocker Gingerbread Mix (14.5 oz)

1 1/4 cups lukewarm water

1 egg

1/2 tub of ready-made vanilla frosting

Wilton Candy Melts (I used white)

sprinkles for decorating

Make the gingerbread cake as directed on the box using a 9-inch square baking dish.

Once the cake is baked and cooled, crumble it into tiny pieces in a large mixing bowl.

Add the 1/2 tub of vanilla frosting and mix it all together.  I use my hands to make sure all the cake is combined with the frosting.  Once it is well-combined, use a small cookie scoop to make the mixture into balls.  Put them on a cookie sheet and place in the freezer for about an hour. 

When you are ready to dip them, I find it easier to microwave the candy melts in small batches.  I microwave them for 30 seconds, stir and then microwave for about another 30 seconds or so.  Place a gingerbread ball into the candy melts, covering completely.  I use a Wilton candy dipping tool to get them out of the candy melts and then place them onto parchment or wax paper to set.  If you are using sprinkles to decorate, make sure you put them on right away, before the coating sets.

I think they look so pretty when you serve them in cute cupcake liners :)

Enjoy.

Linking to:

Made by You Mondays
Keeping It Simple

The Girl Creative
Making the World Cuter
Tatertots and Jello Holly Bloggy Christmas Party
Whipperberry Christmas Show-Off
Fireflies and Jellybeans
Entertain Exchange Ultimate Cookie Exchange

Chocolate Chip Cookie Dough Truffles

Here is one of the recipes from my parent's 50th Wedding Anniversary party I promised.

I found these wonderful treats on Tasty Kitchen and boy are they yummy! 

Chocolate Chip Cookie Dough Truffles

recipe from Tasty Kitchen

2 1/2 cups all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

1 cup butter or margarine, room temperature

3/4 cups sugar

3/4 cups packed brown sugar

1 tsp. vanilla

1/3 cups milk or soy milk

1 cup mini semi-sweet chocolate chips

14 ounces Chocolate Candy Coating (I used Wilton Candy Melts)

Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy.  Add milk and vanilla.  Stir in flour, baking soda and salt and mix on low speed until incorporated.  Stir in chocolate chips.  Cover and chill dough for 1 hour.

When dough is firm enough to handle, form dough into 1 inch balls and arrange on a baking sheet lined with waxed paper.  Place sheets in the freezer and let chill for 30 minutes.

Melt chocolate candy coating in microwave according to package directions.  Using a fork or dipping tool, dip cookie balls into the candy coating to cover.  Tap fork on the side of the pan to remove any excess coating and return to the waxed paper-lined baking sheets.  Chill until set.  Store, chilled in an airtight container for up to 1 week.