Bourbon Truffles

Here is another recipe I made for New Year’s Eve. I have actually made this a few times and have altered it slightly from the original Williams-Sonoma recipe to suit my tastes. I lowered the amount of bourbon so that there is a hint to enhance the flavor of the chocolate without overpowering. (The first round of making these it was like taking a shot with every bite, whew!) I also kept having trouble with the coating (my chocolate kept seizing) so I’ve altered that a bit to make a smoother coating that’s easier to work with. Ingredients: 1/4 cup heavy cream 4 Tbs. (1/2 stick) unsalted butter 6 oz. milk chocolate chips 6 oz. semisweet chocolate chips 3 tablespoons bourbon whiskey Cocoa powder for dusting Coating: 12 oz. semisweet chocolate chips 4 tablespoons (1/2 stick) butter sprinkles, for garnish, if desired

Brownie Petit Fours

Here’s another delicious dessert I made for New Years Eve. (You can read about my New Years Eve party and get a recipe for Honey Citrus Champange Cupcakes here) The original BHG recipe included bourbon, but I already had Bourbon Truffles on the menu so I decided to go without it in this recipe. I was a little wary of making these little guys, petit fours seem pretty difficult to make. But I was surprised with how simple it was to make these! Ingredients: BROWNIES 1/2 cup butter 3 ounces unsweetened chocolate, coarsely chopped 1/4 cup milk 2 tablespoons  coffee grounds (I measured them out from a k cup) 1 cup sugar 2 eggs 1 teaspoon vanilla 3/4 cup all-purpose flour 1/4 teaspoon baking soda MILK CHOCOLATE FROSTING & SEMISWEET CHOCOLATE GLAZE 1 cup whipping cream 11.25 ounce milk chocolate pieces 16 ounce package semisweet chocolate pieces

Oatmeal, Chocolate Chip, and Pecan Cookies

This year, I participated in the Great Food Blogger Cookie Swap.The Cookie Swap is in its second year and helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. I was assigned three food bloggers and made one dozen cookies for each of them. In return, I received three different boxes of cookies from other bloggers.   I wanted to make a cookie that was a spin on a traditional cookie. This Cooking Light recipe was perfect: Oatmeal, Chocolate Chip, AND Pecans!   Ingredients 1 1/4 cups all-purpose flour (about 5 1/2 ounces) 1 cup Steel Cut oats 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/2 cup packed brown sugar 1/3 cup butter, softened 1 1/2 teaspoons vanilla extract 1 large egg 1/4 cup chopped pecans, toasted 1/4 cup semisweet chocolate minichips

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