It's the time of year to make homemade goodies. We haven't made nearly as many as usual due to the extreme busyness of this year, but last year I made truffles for the first time... and this year, I made them again and learned more... and they turned out better. I figure I will get better each year. :)
The dough was pretty easy to make... I mixed it up and then put it into the refrigerator for a couple of days. One evening when the guys were gone and my girls and my mom were making Christmas cookies, I made the truffles. Actually, I took the dough out of the fridge a few hours before I made these. I forgot to get a picture until this was all of the dough I had left. :( This is a Corelle cereal bowl and it was heaped up full.
These are rolled in crushed candy canes and they tasted REALLY good. One thing I did note; however, is that when these were stored in a tin, they became sticky. I will be working to solve that problem before the next time.
1-8 oz package cream cheese, soft
3 c. pwd sugar, sifted
3 c. semi sweet choc chips,melted
1 1/2 tsp vanilla.
Cream cream cheese and sugar until smooth, add the rest and stir until no streaks remain. Chill for 1 hour, then form into balls and coat or dip. Put on waxed paper or parchment paper to set, then store in sealed containers.
These were dipped in melted white almond bark. Then I sprinkled colored sugar on the tops before the coating hardened.
I found that the truffles I planned to dip were better when made a little smaller... otherwise we had some pretty large truffles. :)
These were rolled in Heath bar and milk chocolate pieces. Yum, they were really good. :) After these were packed into the metal tin for a day, these also became sticky.
More of the dipped truffles with colored red sugar.
The picture below shows more dipped chocolates... some with blue sprinkles.... and also some Ritz crackers that were dipped in the chocolate.
The mixture was :
1/2 c butter, melted
1 1/4 c graham cracker crumbs
3/4 c peanut butter
1 c powdered sugar
Mix all of these together. Chill, then form into balls. Dip in melted chocolate. Cool/dry on wax paper or parchment paper. Store between wax paper in a metal tin or other container.
The crackers were dipped because we had melted chocolate left and we ran out of truffles or peanut butter mixture balls..... and the crackers tasted great and also looked festive.
We haven't done much holiday cooking this year, but this project was pretty popular with the family.
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