Chocolate Chip Cookie Dough Truffles

 

 

 

Ingredients:

1 cup unsalted butter (2 sticks) at room temperature

1/2 cup light corn syrup

3/4 cup brown sugar

3/4 cup white sugar

1/2 teaspoon molasses

2 1/4 cup all purpose flour

1 teaspoon salt

1 teaspoon vanilla

2 cups chocolate chips

 

parchment paper

1 pound tempered chocolate or melted chocolate candy coating

dough scoop (or spoon)

little chefs:):)



 

 

Lets Begin!!!!  

Add first 5 ingredients in a bowl (softened butter, corn syrup,molasses,brown sugar, white sugar)

With an electric mixer, combine  for 5 minutes on high speed  until the dough  is light and fluffy

Gradually combine the salt and flour to bowl on low speed.  Mix until it is fully incorporated.

 Add your vanilla

Add 2 cups of chocolate chips and mix just until it is incorporated

 Tempting .... I know

Roll out small balls to dip into chocolate.  Now here I like to use a small dough scoop.  You can also use a spoon or melon baller.  A small scoop works best so that your truffles do not get too big. 

Temper your chocolate or for ease in the kitchen  you can use a chocolate candy coating.  I always use dipping tools.  It makes dipping the chocolate easier and also gives it a nice swirl on the top.  Dipping tools can be found on my web site at www.creativechocolatesupplies.com
Roll your cookie dough into a ball and drop into chocolate.  Lift out and tap to clean off excess chocolate.  Place your chocolate on parchment paper to harden.

 (These are the dipping tools)

Flavoring Oils to make your Cake Truffles

Use LorAnn Consentrated Oils to change the flavor combinations of your holiday Cake Pops.  This is a kid friendly recipe and a great way to get everyone in the kitchen. 

Flavor your Cake Ball Truffles any way you want!
Flavoring Ideas:

• Yellow cake + banana creme flavor added to cream cheese frosting. Dip into milk chocolate wafers
• White cake + strawberry flavor added to vanilla frosting colored with pink liquid food coloring. Dip into vanilla wafers. Decorate with pink-colored drizzle.
• Chocolate cake + peppermint oil added to chocolate frosting. Dip into vanilla wafers.
• White cake + lemon oil added to vanilla frosting. Dip into dark chocolate or vanilla wafers.

1 (18.25-ounce) package yellow, chocolate or white cake mix
1 (16-ounce) can cream cheese, vanilla or chocolate frosting
1 (1 lb. bag) confectioners' coating - candy wafers (vanilla, milk or dark chocolate)
1/8 to 1/2 teaspoon LorAnn Super Strength flavoring oil, any flavor (add to taste)


Liquid food coloring (to color frosting), optional
Powdered food coloring (to color vanilla wafers), optional
Candy sprinkles for decoration, optional

Directions:

1. Bake cake in a 9" x 13" pan according to package directions. Allow cake to cool and crumble into a large mixing bowl.
2. Spoon frosting into a medium bowl and add LorAnn flavoring, until desired flavor is achieved. Add about 3/4 of the frosting to the crumbled cake and stir to mix completely, adding more frosting if needed. Chill mixture in refrigerator for 30 - 60 minutes.
3. Remove mixture from refrigerator. Roll into 1" size balls and place on a wax-paper lined baking sheet. Cover with plastic wrap and refrigerate for 20 minutes or until firm.
4. Melt 1/4 package of the candy melts, according to package directions (balls are easiest to dip when the chocolate coating is warm so it's best to melt small amounts at a time).
5. Remove cake balls from freezer. Line a cookie sheet with heavy-weight dipping paper or wax paper. Using a dipping fork, drop one ball into the melted chocolate; lift out with the fork and gently shake off excess. Place dipped cake ball onto the lined baking sheet. Continue until all cake balls have been dipped. If decorating with candy sprinkles, sprinkle tops before the chocolate has a chance to harden. If decorating with a chocolate drizzle, allow balls to harden completely before adding the drizzle. Store finished cake balls in the refrigerator in an air-tight container.

Helpful Hints:  Use our Chocolate dipping Tools and a re-usable squeeze bottle to finish off your cake truffles. 

Coal Candy

Coal Candy

2 cups granulated sugar
2/3 cup light corn syrup
¾ cup water
1 dram LorAnn flavoring oil ,(1 tsp.*) (or as desired) (we used Anise Oil)
LorAnn Black liquid food coloring (as desired)

 

 

Use of a candy thermometer is recommended

*Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors

Directions:

Have all ingredients and tools assembled and within easy reach of the stove. Lightly spray an 8" X 8" pan with cooking spray (we recommend PAM).

In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil, without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup.
Remove from heat precisely at 300º F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
Pour syrup into prepared pan. Do not refrigerate. Cool completely. *Using the end of a wooden spoon, or other tool, pound candy into small chunks to simulate coal pieces. For best results, wrap candy in sucker bags or plastic wrap and secure with a twist tie.
*Before pounding, we transferred the slab of candy to a large pan with high sides such as a Dutch Oven and pounded the candy inside of the pan.



 

Hard Candy Recipe

 Hard Candy Recipe

Ingredients:
2 cups granulated sugar
2/3 cup light corn syrup
¾ cup water
1 dram (1tsp.*) LorAnn super-strength flavoring, any flavor
LorAnn liquid food coloring (as desired)

Hard candy molds (optional)
Powdered sugar (optional)
Sucker bags & twist ties (optional)

Use of a candy thermometer is recommended

*Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors.

 

 

Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Line with foil and lightly spray cookie sheet/jelly roll pan*. If using molds, lightly spray cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil.

1. In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.

2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. 

3. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.  

4. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.

5. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.

 6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.

7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.
*Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces (you may want to wear heat-resistant gloves, such as rubber, to protect hands from heat).


LOOKING FOR AN EASIER OPTION:  CONSIDER OUR PREMADE MIXES.  SIMPLY ADD 1/3 CUP WATER TO MIXTURE AND BRING TO 260 DEGREES.  ADD FLAVORING AND COLOR AND POUR INTO MOLD.  visit our web site above to find this and many more products. 

White Chocolate Peppermint Fudge Christmas Tree Bites

White Chocolate Peppermint Fudge

Christmas Tree Bites

 

Items Needed:

 

2 bags Premium White Chocolate Chips

1   14 oz can of Sweetened Condensed Milk ( not evaporated milk)

1 dram peppermint extract oil

Red food color

 

Additional things needed: 

Microwave Safe Bowl

Measuring Cup

Spatula

Piping Bag

 



Combine White Chocolate Chips and Sweetened Condensed Milk in Microwave safe bowl.  Heat on full power for 1 min.  Remove and stir.  If lumps remain.  Continue to heat 20 seconds at a time until fully melted.  (Note:  the heat from the bowl will also aid in melting the chocolate.  Do not overheat)

Add 1/2 teaspoon Peppermint extract.  A little goes a long way!!!!!!!!!!!  Flavor to taste

Add 4 drops of red food coloring and stir to combine

Let fudge sit at room temperature until it thickens to the consistency of a thick icing.  This will take up to 45 min depending on your kitchen temperature.  If mixture is too warm... it will make your trees sag... if it is too hard.. it will be hard to pipe.  Once you put your fudge in your  piping bag you can warm it up if too thick by massaging the bag.  The heat from your hands will  soften your fudge.

Pipe your trees in an upward motion.  

Finish off with a white chocolate chip.  If further color is desired.. consider our Holiday Candy Writers.  Simply warm in a cup of water and snip off bottom to add detailed work. 

 

Is it time for some Holiday Spirits

White Chocolate Raspberry Martinis:
1 cup sugar
2 cups water
1/2 cup half and half
4oz White Chocolate
2 oz Vodka
1 cup Frozen Raspberrys plus 1/2 additional sugar

Done in Advance:
In a small saucepan cook frozen raspberrys in 1/2 cup sugar until it thickens. Remove from heat and allow to cool. Puree into a sauce.
Take 1 cup sugar and 2 cups water on medium high heat and boil until sugar is dissolved. Remove from heat and cool. Store in refrigerator until ready to use.
Pour half and half and white chocolate in a microwave safe bowl. Heat in 20 second intervals until chocolate starts to melt and liquid is warm. Stir until white chocolate is fully dissolved.

Preparing martini:
Add 2 oz sugar mixture
2 oz white chocolate mixture
2 oz vodka
into a martini shaker with ice. Shake
In your glass drizzle Raspberry syrup and add White chocolate Martini
Enjoy!!

Chocolate Truffles

Peanut Butter Chocolate Truffles:
4 oz Milk Chocolate
8 oz Dark Chocolate
1/4 cup creamy Peanut Butter
1/2 cup Heavy Cream
1 tablespoon Butter
1 pound chocolate
Sprinkles/Glitter optional

Directions: Chop and combine milk and dark chocolate in a bowl. Add peanut butter. Warm heavy cream and remove before it boils. Add cream to chocolate and peanut butter and let sit 1 min to slowly melt some of the chocolate. With a spatula, stir ganach together starting in the middle and working your way out. Heat to remove any remaining chocolate chunks. Add softened butter and stir. Place Ganach in fridge for 2 hours to harden. Using a small truffle scoop form ganach into small balls. Dip chocolate balls in tempered chocolate using our dipping tools and garnish with sprinkles or edible glitter.

City Chocolate Cake

City Chocolates

‎1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 cup (3/4 ounce) cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon (1/2 ounce) vinegar
1/3 cup (2 5/8 ounces) vegetable oil
1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)

Preheat your oven to 350°F.

Measure all the dry ingredients into an 8" or 9" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations.

Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.

Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Note: If you've used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended.

Bake for 30 to 35 minutes. Serve right from the pan; warm from the oven, this Cake-Pan Cake is wonderful with a big glass of milk (skim, of course!) Yield: 12 to 16 servings.