Candy Cane Truffles

I don't have a picture for these yet, because I ate them too fast. Once I make some more, I'll definitely get a picture up. The first time I made them, I rolled the chocolate balls in the cocoa powder, which gave them too much of a cocoa taste for my liking and turned the candy cane crumbs brown. Next time, I'll lightly dust them, which should work much better.

Candy Cane Truffles
8 oz chocolate chips (semi-sweet works great)
1/2 cup heavy cream
2 tsp peppermint extract
cocoa powder for dusting (optional)
1/2 cup crushed candy canes

1. Combine heavy cream and peppermint extract in microwavable bowl. Microwave on high for 1 minute.
2. Add the chocolate chips to the bowl and whisk until chips are melted and smooth. Refrigerate until firm, about 4 hours.
3. Line a baking sheet with wax paper or parchment paper. Using a teaspoon, drop small, rounded spoonfuls of the chocolate mixture on the baking sheet.
4. Place the baking sheet in the freezer for about 45 minutes. Once the balls are firm, remove and quickly roll each spoonful between your palms into a ball.
5. Dust each ball lightly with cocoa powder, if you so choose. If the balls grow too soft, place the baking sheet back into the freezer until they are firm.
6. Roll each ball in the crushed candy canes.
7. Store the truffles in an airtight container in the fridge or freezer. Let stand at room temperature for 10 minutes before serving.

Decorative serving suggestion: Place each truffle in a mini cupcake cups or on small doilies.

Gingersnap Whoopie Pies

Recipe borrowed from the September 24, 2010, issue of All You. Enjoy!


Gingersnap Whoopie Pies
Cookies:
2 1/2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
Pinch of ground black pepper
3/4 cup buttermilk
1 tsp vanilla extract
8 tbsp butter, room temperature
3/4 cup packed brown sugar
1 large egg
3 tbsp molasses

Filling:
6 tbsp butter, room temperature
1/2 cup confectioners' sugar
1/2 tsp lemon juice
1 7oz jar marshmallow cream
1 tsp vanilla extract
Pinch of salt

1. Preheat oven to 350F.
2. Mix flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and pepper until combined. Stir buttermilk and vanilla in separate bowl.
3. Beat butter and brown sugar in mixing bowl until fluffy. Add egg and molasses, beating continuously. Reduce speed to low and add half of flour mixture. Beat in buttermilk mixture until smooth, then add the rest of the flour.
4. Drop cookie batter (about 2 tbsp per cookie) onto the baking sheets. Bake for 11 to 13 minutes, switching baking sheets halfway through baking to ensure even cooking. Cookies should be puffy and spring back when touched. Cool completely.
5. To make the filling, use an electric mixer on medium speed to combine all filling ingredients until smooth. Chill in refrigerator for 15 minutes.
6. Spread approx 2 tsp filling on the flat side of half of the cookies. Press remaining cookies onto filling. Store in fridge or freezer.

Butterbeer

In honor of the new Harry Potter movie, I went and found some tasty-looking recipes for butterbeer. There are two versions, one for the kids and one for the adults. Enjoy!

Butterbeer (non-alcoholic)
1 1/2 cups cream soda
1/4 cup butterscotch syrup
1/4 cup sweetened condensed milk
2 tbsp whipped butter

1. Combine condensed milk, butter, and butterscotch topping in microwave-proof bowl or mug. Heat on high for 1 minute. Stir until combined.
2. In separate bowl, heat cream soda on high for 1 1/2 minutes.
3. Divide condensed milk mixture between two glasses. Add cream soda. Stir until thoroughly combined.


Butterbeer for Adults
1 cup butterscotch schnapps
7 cups cream soda

1. Combine in bowl, stir gently until thoroughly mixed. Enjoy!

Vegetarian Chili

Okay, so don't laugh, but before today, I'd never used a food processor.  My new blender has a food processor attachment, though, so I figured I'd try it on this recipe that I've made a bajillion times before. I learned some crucial lessons that I thought I should share.
1. Don't drop the food processor attachment while taking it out of the box. The little plastic tabby things that hold the lid on will break. This doesn't make the unit unusable, but it does mean that the lid won't stay on without you holding it down, which you should probably do anyway.
2. Do NOT, I repeat DO NOT, put your face over the bowl after chopping the onions if onions in any way make you cry. I am very sensitive to onion fumes for some reason (which is cruel in and of itself, because I love to eat them) and let me tell you, my eyes are still burning. I had to run to the bathroom and rinse them out. Painful!
3. If using the processor to chop onions, jalapeno, and garlic, do the jalapeno and garlic first, then add the onions. I threw them all in together and the onions ended up more minced than chopped. Since the chili is just for me, that's fine, but I prefer chunks of onion, rather than slivers.

To top your chili, I suggest shredded cheddar and a nice, big dollop of Chobani Plain 0% Greek Yogurt. It's a wonderfully delicious substitute for sour cream, and you will be helping me try new recipes. My family owns a medium-sized dairy farm and a lot of our milk goes to the local Chobani plant. If you haven't tried it, go buy some now! The flavored kinds are creamy, scrumptious, and contain more protein than two medium eggs! Wal-Mart doesn't carry it (bad Wal-Mart!), but it's available at Price Chopper (in NY) and Publix (in FL), plus many other stores.

Vegetarian Chili
2 tbsp extra virgin olive oil
1 large onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, minced
1 can diced tomatoes
1 can black beans
1 can dark red kidney beans
1 can low-fat refried beans
1 cup vegetable broth or ale
2 tbsp chili powder
1/2 tbsp cayenne pepper
1 tbsp cumin powder
6 oz Chobani 0% Plain Greek Yogurt
Tortilla chips
Shredded cheese

1. Saute onions, jalapeno, and garlic in olive oil until tender.
2. Add tomatoes, black beans, and red beans. Simmer 5 minutes.
3. Add broth and refried beans. Add the beans in small chunks or it will be hard to mix in. Combine thoroughly.
4. Stir in chili powder, cayenne powder, and cumin.
5. Simmer for 20-30 minutes or until desired thickness. If chili is not thickening as you like (I prefer chili thick enough to scoop with tortilla chips), mix 1 tbsp of flour in 1/4 c of milk and add to chili. Do not add flour directly to chili, or it will clump.
6. Spoon chili into bowl, top with cheese and Chobani. Eat with tortilla chips (Tostitos Scoops work great for this!).

Philly Cheesesteak Flatbread

This is a quick and easy meal.  As I am usually the only one eating, I just pop the extra steak and onions in the fridge to re-use throughout the week. Getting the steak sliced just right is tough when it's soft, so I usually let it thaw just enough to get my knife through, then cut it while it's still frozen. If the strips are too long, cut them in halves or quarters.

 Philly Cheesesteak Flatbread
1 lb cube steak, thinly sliced
1 large red onion, thinly sliced
2 tbsp butter
1 package flatbread
Cheddar cheese

1. Preheat oven to 425.
2. Melt butter in skillet, then add onions. Saute until lightly caramelized.
3. Push the onions to one side and add the steak. Cook until done. Do not cover or the steak and onions will be too runny.
4. Layer steak and onions on flatbread, then top with cheese.
5. Bake at 425 for 10 minutes or so, until cheese is melted. Enjoy!

Gingerbread Scones

These are tasty little treats for the holidays. I attempted to make drop scones instead of following the instructions and rolling them out, so I added a little extra milk. Needless to say, they turned out more like large gingerbread cookies, but they were still very yummy.

Gingerbread Scones
2 c flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 c cold butter
1/3 c molasses
1/2 c milk
1 egg, separated
sugar for sprinkling

1. Combine the dry ingredients in a medium-sized bowl.
2. Cut in the butter until the mixture is crumbly.
3. In a separate bowl, combine molasses, milk, and the egg yolk.
4. Add the dry mix to the wet mix. Stir until just combined.
5. Turn out onto a floured surface and knead 6 to 8 times.
6. Pat into an 8" circle and cut into 12 wedges.
7. Brush each wedge with the egg white and sprinkle with sugar.
8. Bake at 400 for 12 to 15 minutes.

My mom spread some cream cheese frosting on hers and it was delicious. Enjoy!

Pizza Dough

Pizza is one of the most delicious foods ever, but it can be ridiculously expensive if you order it from a pizza store. And frozen pizza just never really hits the spot. Homemade pizza is by far the best possible pizza, not only for your taste-buds, but also for your pocketbook. Below is a simple pizza dough recipe.This can be doubled and frozen, so you always have fresh dough at hand when a pizza craving hits.

Pizza Dough
1 package dry yeast (1/4 oz)
1 tsp sugar
1 cup warm water
2 1/2 cups bread flour
2 tbsp olive oil (If you're in a creative mood, add some oregano, garlic, and onion powder to the oil before mixing it in.)
1 tsp salt

1. Dissolve yeast and sugar in warm water. Let sit for 10 minutes.
2. Stir in flour, oil, and salt. Let sit for 5 minutes.
3. Preheat oven to 450.
4. Turn out dough onto floured surface and knead. If it's super sticky, add a bit more flour. Press dough onto greased pizza sheet. Top with sauce, cheese, and other tasty bits.
5. Brush crust with olive oil (add some oregano, pepper, and garlic before brushing for extra yumminess).
6. Bake at 450 for 15-20 minutes or until crust is a nice golden brown. Let sit on top of stove for a few minutes before slicing.