Posts Tagged ‘Truffles’

Maple Walnut Cheesecake Truffles {Dairy-Free; Gluten-Free; Naturally-Sweetened}

Monday, October 27th, 2014

Maple Walnut Cheesecake Truffles {Dairy-Free; Gluten-Free; Naturally-Sweetened}

With that evil temptation of a holiday coming at us this Friday, I had to take preemptive measures.

Otherwise, I knew I’d be doomed. (more…)

Gingersnap + White Chocolate Truffles {7 Days of Festive Holiday Treats}

Sunday, December 16th, 2012

If you had to choose only one flavor that embodies fall, what would it be?

For me, it’s ginger, without a doubt.

(I’m pretty sure this is because of these cookies, which I vividly remember my mom frequently making in autumns gone by.) Even when I don’t have homemade Molasses Crinkles on hand, I can usually find a box of store-bought gingersnaps in my cupboard (which are surprisingly delicious!). (more…)

Superfood Spiced Autumn Truffles

Saturday, October 27th, 2012

Superfood Spiced Autumn Truffles

Look…they look like fudge inside!

If you’re trying to avoid regular (read: sugar-coma-inducing) candy, this recipe will be your saving grace on Halloween night.

Halloween at my mom’s house is like a free-for-all when it comes to sugar. She always has an insanely huge amount of candy on hand for giving away to kiddos trick-or-treating. She fills a stockpot (which is about four times as big as my normal big soup pot!) to the point of overflowing, and then it’s a frenzied dash for stuffing your bag (and your face) with candy.

It is so hard to avoid that evil pot of temptation. (more…)

Autumnal Afternoon Tea

Monday, October 22nd, 2012

A couple weeks ago I hosted a cozy afternoon tea with an autumnal flair. It was so much fun and there was talk of making it seasonal affair, which I think is a wonderful idea! I’m going to be sharing the recipes I made throughout the next month or so, but for now I’m going to let the photos do the talking.

(more…)

Raw Coco-Nutty Truffles — In the Raw…Daily Dessert Indulgences

Wednesday, April 6th, 2011

After I made my Raw Sugar Cookie Dough into truffles, I was inspired to make another raw truffle…only this time topped with chocolate!  The main flavors in these truffles are peanut, coconut, and chocolate…they’re kind-of like a cross between a Zagnut (a peanut butter/coconut candy bar) and a Clark Bar (a chocolate-covered peanut butter candy bar).  With a combo like that, you really can’t go wrong. (more…)

Fall & Gingered Truffles

Sunday, October 10th, 2010

What could be better than a crisp fall day (full of flowers and chocolates!) that I get to spend with my hubby?  To me, it doesn’t get any better than this.  ;)

My full recipe for Gingered Truffles can be found over on All Through the Year Cheer.  If you want to participate in this event, just submit a recipe for anything that says Halloween to you by October 27…and don’t forget, there will be a great prize for the winning recipe!   For more information on participation, please read our Rules or feel free to email us.  Brandy and I are excited to see what all of you come up with!

Gingered Truffles is also my second candy entry for my Halloween Candy-Making Event.  (I made Marshmallow Cups last week…and I have two more candy recipes to go until Halloween!)  Thanks again to Guittard for sponsoring my event!

Chocolate Hazelnut Truffle Cupcakes with Hazelnut Buttercream, A Sweet Award, & An Announcement

Wednesday, February 24th, 2010

I want to announce that the wonderful people at CSN Stores offered to let me do a review of one of their products.  Choosing a product was hard since they have so many wonderful things…they literally have everything from bar stools to cookware to shoes!  I decided on a cast iron skillet with a lid since this is such a versatile kitchen tool…I like to use it for fried eggs (it makes literally the best fried eggs, ever), frittata, potatoes anna, pancakes, or even sautéed veggies.  I can’t wait to review this product and let you all know how it is!

Now for these fabulously moist and delicious cupcakes!  Apologies to my non-chocolate loving friends out there…these cupcakes are a chocoholic’s dream.  The cake recipe is none other than my mom’s Crazy Chocolate Cake (that I used last summer to make my dad’s Vegan Birthday Hoho), made even more indulgent by the addition of chocolate hazelnut truffles.  And then comes the real crowning jewel, the complete gilding of the lily, the hazelnut buttercream…yes, that’s all that really can be said about that…

img_5393-smallThis makes about double the amount of buttercream that is actually needed to frost the cupcakes (which – since I was experimenting – I didn’t realize until after I had made the buttercream), so you can either cut the buttercream recipe in half, double the cake recipe, or double-frost the cupcakes like I did.

img_5414-small1I actually made these cupcakes a few weeks ago, on a day when I was snowed in and not able to make it in to work.  (What could be more fun than baking on a snow day, right?)  I took these cupcakes to work with me the next day and they were a huge hit.  And I was glad to share these dangerously delicious cupcakes with my co-workers and get them out of my house…they were good for a little indulgence, but I did not want a whole batch of them around tempting me!

img_5435-smallChocolate Hazelnut Truffle Cupcakes with Hazelnut Buttercream

 

(Yield:  About 22 to 24 cupcakes and 4 c of buttercream)

 

Crazy Chocolate Cake:

2 2/3 c flour, plus a little extra to roll the truffles in

2 c sugar

2 tsp baking soda

1 tsp salt

2/3 c cocoa

2 tsp vanilla

2 tsp distilled white vinegar

2/3 c canola oil

2 c cold water

22-24 chocolate hazelnut truffles (I used Lindt, but you can use any brand you like)

 

Hazelnut Buttercream:

1 stick butter

1 1/2 c smooth hazelnut butter (or any nut butter you like)

2 tsp pure vanilla extract

16 oz (1 lb) powdered sugar

About 1/2 c milk, added in 1 TB increments (or more to reach your desired consistency)

 

Muffin tray & 22-24 paper liners

Cooking spray

 

For the cupcakes:  Preheat the oven to 350F.  Line the muffin tray with paper liners and lightly spray each liner with cooking spray.  Mix 2 2/3 c flour with the sugar, baking soda, salt, and cocoa, and make three wells in this mixture. To each well add the vanilla, vinegar, and oil.  Use a handheld mixer to combine and add the water.  The batter will be thinner than most cake batters.  Lightly roll each truffle in flour and shake off the excess.  Fill each well of the muffin tray about 2/3 full, place a flowered truffle in the center of each well, and then add a little more batter to cover the truffles. 

 

Bake for about 20 minutes until they’re fully risen and don’t jiggle when you shake the tray (I didn’t use the toothpick test here because of the truffles inside).  Allow to cool slightly in the muffin tray, then remove (the cupcakes might pucker or sink a little in the center because of the truffles…don’t worry, the buttercream will cover it).  Make sure they’re completely cool before frosting.

 

For the buttercream:  Cream together the hazelnut butter and butter, then cream in the vanilla.  Alternate adding milk and powdered sugar until you’ve added all the powdered sugar and the frosting is the consistency you want (you’ll probably end up using about 1/2 c of milk).  Store the frosting in the fridge until ready to use.

img_5349-smallimg_5351-smallimg_5361-smallRecently the lovely Nicole of Prevention RD passed on the Sunshine Award on to me.  If you haven’t visited Nicole’s blog, please do so!  She is a real sweetheart and her blog is full of healthy inspiration, information, and recipes.  Thank you so much for passing this award on to me, Nicole!

sunshine-award

The sunshine award is awarded to bloggers whose positivity and creativity inspire others in the blog world.

 

I would like to pass this award on to the following wonderful bloggers:

1. Veronica of Recipe Rhapsody

2. Mary of Keep Learning Keep Smiling

3. Juliana of Simple Recipes

Time to Submit Your Christmas Recipes! (And Recipe for Dark Chocolate Eggnog Truffles)

Saturday, December 19th, 2009

all-through-the-year-cheer-christmas-cp-small3It’s time for your  All Through the Year Cheer Christmas recipe submissions!  (Can you believe that Christmas is less than a week away?!  Time flies when you’re having fun, I guess!  ;) )  Your recipes can be for anything that says Christmas to you, and you can submit as many recipes as you want.  To submit a recipe, just enter it in the MckLinky on this post (or email Brandy and I if you prefer).  The deadline to submit is tomorrow (12/20) at 9PM EST, which is when the MckLinky list will close.  Don’t forget, the winner will get a one year subscription to Cooking Light magazine!  Brandy and I can’t wait to see what all of you came up with!

The Winner Gets a One-Year Subscription to Cooking Light Magazine!

The Winner Gets a One-Year Subscription to Cooking Light Magazine!

If you’re looking for a great holiday gift, Dark Chocolate Eggnog Truffles are it!  Check out the full recipe here.

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All Through the Year Cheer Halloween Recipe Submissions & Recipe For Spiced Pumpkin & Dark Chocolate Truffles

Wednesday, October 28th, 2009

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Brandy and I are very excited…it’s time to submit your Halloween recipes for All Through the Year Cheer!  Your recipe can be for anything that says Halloween to you.  You can either enter the link to your recipe in the MckLinky list below, or email your recipe to me at fuelingyourmind@gmail.com (deadline to enter is 9PM EST on Oct. 29).  On October 30, I’ll post a round-up and announce the winner, who will receive a prize (the prize was announced here).  Brandy and I can’t wait to see what all of you came up with for Halloween!

 

And speaking of Halloween, I couldn’t let this holiday come and go without making some kind of candy.  For me, Halloween evokes images of jack o’ lanterns, ghosts, witches, and last but not least, candy (because of my childhood trick-or-treating days!).  This candy is loved by kids and adults alike, and if I had to label a certain flavor as depicting Halloween, these truffles would be it.  With their warm spices, pumpkin, and dark chocolate all you need is a crackling fire, a good book, and a hot mug of pumpkin spice tea for the perfect fall evening!

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Spiced Pumpkin & Dark Chocolate Truffles

 

(Yield:  about 22 truffles)

 

½ c unsweetened pumpkin puree

2 TB brown sugar

½ tsp pumpkin pie spice

½ c cream

8 oz good quality dark chocolate chips (about 1 1/3 c)

1 TB butter, at room temperature

1 TB pure vanilla extract

Toppings of your choice, such as cocoa powder, chopped nuts, decorative sprinkles/jimmies, powdered sugar, etc.

 

In a small pot, combine the pumpkin, brown sugar, and pumpkin pie spice; cook on medium-low heat for 5-10 minutes until the mixture is thickened and reduced by about half.

 

Place the chocolate in a non-reactive bowl (such as glass or stainless steel).  In a separate small pan, heat the cream until it boils, then pour it over the chocolate.  Let it sit for about 3 minutes, then stir the cream/chocolate mixture.  Gently whisk in the reduced pumpkin mixture, then whisk in the butter and vanilla.  Refrigerate until chilled.

 

Use a tablespoon to scoop out the truffles, then roll each truffle in the topping of your choice.  Keep refrigerated.   

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(Click on an image to englarge)


Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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