I’m not an alcohol drinker, though I sometimes develop recipes with them, and I like the twist of flavor they add to sweet and savory dishes. For my third cookbook, The Allergy-Free Cook Bakes Pies and Desserts (just you wait), there’s a recipe that uses rum. So I sort of just want to use it up.
Also, I meant to put up this post before the holidays. So it is sort of holiday-inspired… okay?
This recipe is from the article “Last Minute Holiday Entertaining”, originally appearing in the St. Catharines Standard.
This recipe is from the article “Last Minute Holiday Entertaining”, originally appearing in the St. Catharines Standard.
This recipe is from the article “Last Minute Holiday Entertaining”, originally appearing in the St. Catharines Standard.
I’ve made these a few times and keep meaning to post them. They are super simple to make and tend to be a crowd pleaser. I wasn’t paying super close attention this time around, so I let them bake a minute longer than I meant to… but the jam softened them up just enough to bring back the correct texture. So I suppose they are pretty foolproof, too!
(Also… I just accidentally uploaded this without the recipe! Sorry for the confusion!)
My jam of preference in these is raspberry, though I bought strawberry this time around as requested by some anti-raspberry family members (I know, I know… I don’t get it either). Actually, in some cases it is about the seeds, so I suppose I understand. And, I mean, I totally hate pineapple…
Anyway.
I wanted to make double chocolate cookies with a bit of a chew. Then I wanted to make a sepearate molasses cookie. Then I wanted to make a chocolate gingerbread cookie. Then I figured that, in addition to the other cookies (including gingerbread men and another chocolate cookie from my book testing) that I’ve already made, this might be overkill in the chocolate/molasses department if I do three more.
(Okay, it was actually because I don’t have the freezer space).
Ninety-five percent of the time I aim for health combined with delicious flavor and the tastes we want. That’s the premise of my blog, my books, and the way I eat as well.
Sometimes, well, we don’t. Continue reading
Just like the shortbread recipe that I remember, another stand-by favorite during the holidays was Peanut Butter Balls. Similar to Buckeyes, these are peanut butter and rice crisp cereal balls coated in chocolate. Super easy to make and so addicting.
The recipe has been in my mom’s recipe box forever, but it hails from the back of a Rice Krispie box. These days, they are a little healthier using gluten-free and vegan ingredients, but delicious just the same. You honestly can’t taste the difference, and there are a few other modifications on the way. Continue reading
Over the next couple of days, I’ll post up recipes of what I have been baking and making for the holidays. Posts will be brief, short, and delicious!
Chocolate Cream Truffles
Easy to prepare, these chocolate truffles feature a smooth gananche filling, encased with a creamy chocolate coating. Use good quality chocolate for best results.
Makes about 30 truffles
Ganache Filling:
1/2 pound/227g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1/2 cup full-fat canned coconut milk
1 teaspoon vanilla extract
For rolling:
1/4 cup unsweetened cocoa powder
2 tablespoon icing sugar
Chocolate Coating:
180g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1 tablespoon (15mL) coconut oil
Put the chocolate in a medium bowl. Put the coconut milk in a small saucepan. Bring to a simmer. Pour over the chocolate. Stir until all of the chocolate is melted. Stir in vanilla exact. Pour the mixture into a shallow bowl (such as a glass pie plate). Let cool to room temperature. Refrigerate at least 6 hours or over night, until firm.
Line a cutting board or plate with waxed paper. Put the cocoa powder and icing sugar in a small bowl. Mix well. Use a melon baller or a small scoop to scoop the filling mixture into 1-inch balls, putting them into the cocoa mixture. Roll the balls between your palms to create a smooth, cohesive ball. Put the ball on the waxed paper. Repeat with the remaining mixture. Freeze the balls for at least 30 minutes.
To coat the truffles, melt the chocolate and oil together in a double boiler or in the microwave. Let stand 5 minutes. Remove the balls from the freezer. Dip the balls in the melted chocolate, coating completely. Return to the waxed paper. Repeat with remaining balls. Freeze until completely firm, about 20 minutes, before storing. Store in the freezer or refrigerator.
With so much to do around the holidays, I haven’t updated as much as I would like to. Days have been filled with work, Christmas gift shopping, and making the odd holiday treat. Generally at this time of year I’ve already baked loads–however, I still have so many leftovers from testing for the second cookbook I am going to put out some of those.
But wait — don’t get me wrong — there is plenty more to be baked! And because I love new recipes, I will share them as I bake them.
I was rummaging through the freezer yesterday and realized I don’t have nearly as many cookies and treats leftover as I thought! So this week may end up being a bit of a baking frenzy: and to be honest, that’s definitely okay with me.
Here’s what’s on tap:
