Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened {I use fat free or low fat}
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided {I use sugar free Oreos}
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted {I just skipped this part all together}
Directions:
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx
Showing posts with label Holiday Desserts. Show all posts
Showing posts with label Holiday Desserts. Show all posts
13 December 2010
25 November 2010
Bob's Spiced Pumpkin Tartlets
Ingredients:
1 package (15 oz. size) double-crust refrigerated pie crusts
1 can (15 oz. size) solid pack pumpkin
2 cups thawed Cool Whip
1 teaspoon pumpkin pie spice
1 package (3.4 oz. size) cheesecake instant pudding mix
Powdered sugar
1/4 cup chopped pecans, optional
1 small orange, optional
Directions:
Heat oven to 400. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle.
Using a buscuit cutter/bread tube/or glass, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press one into each cup of a mini muffin pan. Prick bottom of pastry with pastry tool. (Can usually roll out dough again to get a few more.)
Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make rest of tart shells.
Meanwhile, combine pumpkin, whipped topping and spice in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture, or fill in a zip top bag & cut corner. Pipe into tart shells.
Chop pecans; sprinkle over tartlets if desired. Zest orange; sprinkle zest over tartlets, if desired.
1 package (15 oz. size) double-crust refrigerated pie crusts
1 can (15 oz. size) solid pack pumpkin
2 cups thawed Cool Whip
1 teaspoon pumpkin pie spice
1 package (3.4 oz. size) cheesecake instant pudding mix
Powdered sugar
1/4 cup chopped pecans, optional
1 small orange, optional
Directions:
Heat oven to 400. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle.
Using a buscuit cutter/bread tube/or glass, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press one into each cup of a mini muffin pan. Prick bottom of pastry with pastry tool. (Can usually roll out dough again to get a few more.)
Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make rest of tart shells.
Meanwhile, combine pumpkin, whipped topping and spice in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture, or fill in a zip top bag & cut corner. Pipe into tart shells.
Chop pecans; sprinkle over tartlets if desired. Zest orange; sprinkle zest over tartlets, if desired.
13 October 2010
26 October 2009
Autumn Maple Leaf Cookies (a Martha Stewart recipe)
AUTUMN MAPLE LEAF COOKIES
These delicious and decorative confections are a tribute to the splendor of fall, but they are good anytime! Made with Grade B maple syrup (which has a more intense taste than Grade A), the cookies are cut into festive leaf shapes, baked, then served plain or covered with a rich maple glaze.
1 c (2 sticks) unsalted butter, room temperature
1 c granulated sugar1 c maple syrup, preferably Grade B, plus more if needed
1 large egg yolk
3 c all purpose flour, plus more for dusting
½ tsp salt
2 c confectioners’ sugar
1. In a large bowl of an electric mixer, cream together butter & granulated sugar. Add ½ c maple syrup & egg yolk; mix until well combined. Sift together flour & salt over mixture, & combine thoroughly. Divide dough in half, wrap in plastic, & chill until firm, about 2 hours.
2. In a medium bowl, whisk together the remaining ½ c maple syrup & confectioners’ sugar until smooth, adding more maple syrup for piping consistency, if necessary. Cover tightly with plastic & set aside.
3. Heat oven to 350°. Line four baking sheets with Silpats; set pans aside.
4. Remove half of dough from refrigerator. On a lightly floured surface, roll dough out to an 1/8 inch thickness. Using a 4 to 5 inch leaf shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing cookies ½ inch apart. Chill any trimmings, and roll out again. Repeat process with remaining dough. If desired, use the back of a pairing knife to score veins on leaves.
5. Bake cookies until light golden around edges, about 12 minutes. Transfer baking pans to wire rack for 5 minutes. Using a spatula, remove cookies from pans to a wire rack to cool.
6. Using a small spatula, spread a small amount of the reserved maple syrup mixture onto the cooled cookies, or pipe mixture in desired manner.
Makes about 40 cookies
Bake 12 minutes
Cool 5 minutes
~ I don’t have silpats I just use waxed paper or parchment paper.
These delicious and decorative confections are a tribute to the splendor of fall, but they are good anytime! Made with Grade B maple syrup (which has a more intense taste than Grade A), the cookies are cut into festive leaf shapes, baked, then served plain or covered with a rich maple glaze.
1 c (2 sticks) unsalted butter, room temperature
1 c granulated sugar1 c maple syrup, preferably Grade B, plus more if needed
1 large egg yolk
3 c all purpose flour, plus more for dusting
½ tsp salt
2 c confectioners’ sugar
1. In a large bowl of an electric mixer, cream together butter & granulated sugar. Add ½ c maple syrup & egg yolk; mix until well combined. Sift together flour & salt over mixture, & combine thoroughly. Divide dough in half, wrap in plastic, & chill until firm, about 2 hours.
2. In a medium bowl, whisk together the remaining ½ c maple syrup & confectioners’ sugar until smooth, adding more maple syrup for piping consistency, if necessary. Cover tightly with plastic & set aside.
3. Heat oven to 350°. Line four baking sheets with Silpats; set pans aside.
4. Remove half of dough from refrigerator. On a lightly floured surface, roll dough out to an 1/8 inch thickness. Using a 4 to 5 inch leaf shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing cookies ½ inch apart. Chill any trimmings, and roll out again. Repeat process with remaining dough. If desired, use the back of a pairing knife to score veins on leaves.
5. Bake cookies until light golden around edges, about 12 minutes. Transfer baking pans to wire rack for 5 minutes. Using a spatula, remove cookies from pans to a wire rack to cool.
6. Using a small spatula, spread a small amount of the reserved maple syrup mixture onto the cooled cookies, or pipe mixture in desired manner.
Makes about 40 cookies
Bake 12 minutes
Cool 5 minutes
~ I don’t have silpats I just use waxed paper or parchment paper.
My Homemade Maple Granola
I made this 2 Christmases ago as gifts. It was a big hit. Now I just make it for us when I feel like it. :)
2 c. dry oats
2/3 c. nuts, chopped (optional) - I did 1/2 with almonds & 1/2 without
1/4 c. brown sugar
1/4 c. good maple syrup
1 tsp. vanilla
1 tbsp. cinnamon
2 tbsp. butter
Preheat oven to 350.
Mix nuts, brown sugar, oats, syrup, cinnamon & vanilla.
Spread on a sprayed baking stone with sides (or a sheet pan).
Top with small pieces of butter.
Bake for 10 minutes.
Stir to crumble.
Let cool completely.
Store in airtight container.
*Can add 1/3 c raisins or coconut or dried fruit after baking if desired.
2 c. dry oats
2/3 c. nuts, chopped (optional) - I did 1/2 with almonds & 1/2 without
1/4 c. brown sugar
1/4 c. good maple syrup
1 tsp. vanilla
1 tbsp. cinnamon
2 tbsp. butter
Preheat oven to 350.
Mix nuts, brown sugar, oats, syrup, cinnamon & vanilla.
Spread on a sprayed baking stone with sides (or a sheet pan).
Top with small pieces of butter.
Bake for 10 minutes.
Stir to crumble.
Let cool completely.
Store in airtight container.
*Can add 1/3 c raisins or coconut or dried fruit after baking if desired.
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