Easy Brigadeiro Truffles

A few years ago I had made different types of truffles which got a bit messy to say the least. This year I wanted to try out a simpler version that required less ingredients and time. I recently found out about the Brazilian truffles called “Brigadeiro” through a few websites and I wanted to make this treat. Now there were two ways of making this truffle. One way was by Betty Crocker and the other was by Eugenie Kitchen.

I found that the one by Eugenie was simpler and less of a hassle to make when compared to the Betty Crocker version. Although I am tempted to make double the batch, at the moment I have upcoming projects that are due in the coming week.

Here are the ingredients needed for this recipe:

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  • 14 oz. sweetened condensed milk
  • 1 Tbsp. unsalted butter + extra for rolling the truffles
  • 3 1/2 Tbsp. unsweetened cocoa powder, sifted
  • pinch of salt (if you use unsalted butter)

Decorations:

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  • Coconut flakes
  • Cocoa powder
  • Cinnamon-sugar
  • Decorating sugar
  • Pumpkin spice-sugar
  • Green tea powder
  • Dried berries (Cranberries, blueberries, strawberries, blackberries, etc.)
  • Cookie crumbs (Almond, gingersnap, Oreo, graham cracker, etc.)
  • Sprinkles
  • Chopped nuts (Pistachio, walnut, almond, chestnut, etc.)
  • Fine espresso powder

Step 1: In a thick-bottom sauce pan, add in the sweetened condensed milk and cocoa powder.

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Step 2: Stir the mixture with a wooden spoon, over medium heat, until well combined.

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Step 3: Add in the butter and stir continuously until melted.

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Step 4: When the mixture comes to a boil begin stirring rigorously until it thickens.

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Step 5: Transfer thickened mixture into a heat-proof bowl and allow it to cool.

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Step 6: Rub some of the extra butter into the palm of your hands.

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Step 7: Scoop out 1 tsp. of the Brigadeiro mixture and roll into balls.

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Step 8: Gently roll the Brigadeiro into a coating and then place them into mini cupcake liners.

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Creme Egg Filled Brownie Mug Cake Thing

So Easter is just around the corner and there are rows upon rows of Easter themed candies in the markets now. I decided to pick up some mini creme eggs for old times sake. I used to eat these all the time as a child and I have now noticed that there are many different filled versions as well. I bought the fondant filled and caramel filled ones. Eating them straight up was alright, but I figured I could make them into something even better. I give you Easter Creme Egg Filled Brownie Mug Cake. Make sure you have a microwavable 1 cup container.

Here are the ingredients needed for this recipe:

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  • 1/4 cup all-purpose flour
  • 3 Tbsp. packed brown sugar
  • 2 Tbsp. unsweetened cocoa powder
  • 1/8 tsp. salt
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. milk, coffee or water
  • 1-2 mini-sized Easter Creme Eggs (or 1 full-sized Creme Egg)

Step 1: In a heatproof mug or ramekin, stir together the flour, brown sugar, cocoa powder, and salt until no lumps remain.

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Step 2: Stir in the oil and milk until you have a thick paste. (If you mixed it all in a bowl, spoon it into a ramekin or mug.)

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Step 3: Unwrap the Easter Creme Egg and press it into the middle, pushing it down so that only about the top third is exposed.

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Step 4: Microwave on high for 1-2 minutes, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie.

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Step 5: Eat warm. (I like to add a dollop of fresh whipped cream on top or even a small scoop of ice cream)IMG_5864

Christmas Gifts Galore

What to do, what to do? Being on a tight budget and having a short amount of time to buy things. So many people to gift and so many choices. Every year I generally just get gift cards and such. But last year I made cookies. Although they were pretty plain-looking they were a hit. This year I will be more adventurous and make a multitude of cookies and treats.

While scouring the internet I found many recipes and photos of cookies and baked goods that would do well as gifts. I figured I could make some of my cookies in a smaller form and give that out.

So this year I have figured out that I will be making 3 different treats, never-mind I meant 4 different treats and place them in a party bag to give out as a gift.

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  • Chocolate Dipped Rice Krispy Treats

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  • Orange Cream Drop Cookies’

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This should only take the day to make all the treats. I generally like to bake in the morning so that I can allow the baked goods to cool off completely by the time I finish cleaning. Now this year I have a dog to take care of so the baking process took a bit longer to finish off than I had anticipated. But in the end they turned out really easy and budget friendly to make for the Christmas holidays.

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Chocolate Chip Cookie Bars

Making my chewy chocolate chip cookies is pretty easy, but it’s a bit messy. With all the baking pans and extra spoons being used. It is annoying to have to clean it all up all the time. So I figured I could make it all into 1 baking pan.

I will be using the same ingredients as my chewy chocolate chip cookies recipe for the most part in this recipe.

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  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 cup semisweet chocolate chips

Step 1: Line and grease a 10×15 inch jelly roll pan, or a large baking sheet.

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Step 2: Follow steps 3-8 from my Chewy Chocolate Chip Cookies

Step 3: Preheat the oven to 375°F.

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Step 4: Spread cookie dough into the prepared evenly.

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Step 5: Bake for 20-25 minutes, or until golden brown.

Step 6: Cool in the pan on a wire rack.

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Step 7: Cut into bars when cooled.

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Cookie Dough Truffles

While watching “Paula’s Best Dishes” I saw an episode where she make cookie dough truffles. And what perfect timing this was for me. I was trying to figure out what to make for a girl’s night-in party and this seemed just right. I will be using my Chewy Chocolate Chip Cookies recipe, but removing a few ingredients from that recipe.

Here are the ingredients needed for this recipe:

  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp. vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
  • 2 Tbsp water
  • 1 pkg. semisweet baker’s chocolate

Step 1: In a medium bowl, sift together the flour and salt; set aside.

Step 2: In a large bowl, cream together the butter, brown sugar, and white sugar until well blended.

Step 3: Beat in the vanilla extract and water until light and creamy.

Step 4: Mix in the flour mixture until just blended.

Step 5: Stir in the miniature semisweet chocolate chips.

Step 6: Scoop out 1 Tbsp of dough and place onto a parchment lined baking sheet. (Lightly flour fingers to keep from sticking to dough)

Step 7: Refrigerate dough balls for 2 hours.

Step 8: Melt baker’s chocolate in a double boiler or microwave. (I recommend checking out my Easy Truffles for steps 8-10)

Step 9: Using 2 forks, dip each chilled dough ball into the chocolate and coat it in the melted chocolate.

Step 10: Place back onto the baking sheet and refrigerate for 1 hour.

Step 11: Store in an air tight container.

Note: As a side treat I will be adding some Nutella in the center of some of the cookie dough ball before chilling them.

Frozen Nutella Hot Cocoa

It’s getting hot now since it’s summer, but I was craving for some hot cocoa. I knew if I were to get some it would just make me really sweaty from the heat. So today I will be attempting to make a frozen version, but with a twist of some Nutella. While scouring the net I stumbled upon Serendipity’s Famous Frozen Hot Chocolate and I found many variations of it. Since buying the mix was out of the question I figured I could make my own, but in a budget friendly route. The upside was that I have all of the required ingredients already. This venture will be the collaborations  of 3 different recipes. For the Nutella idea I would have to give thanks to this link. The frozen hot chocolate recipe is from this link, although I will be cutting this in half. Finally the hot cocoa mix is from this link and I will be only using 2-3 servings of it.

Here are the ingredients needed for this recipe:

  • 1/3 cup + 1 Tbsp cocoa mix
  • 4-5 Tbsp Nutella
  • 1 pinch of salt
  • 1 cup whole milk (I used 2% milk)
  • 2 cups ice cubes

Cocoa Mix (2-3 1.5 oz. hot chocolate packets of your choice)


  • 1/4 cup + 3 Tbsp dry milk powder
  • 3 Tbsp + 1 1/4 tsp confectioners’ sugar, sifted (I had to use granulated sugar)
  • 1 Tbsp + 3/4 tsp unsweetened cocoa powder
  • 1 Tbsp + 3/4 tsp powdered non-dairy creamer (didn’t have any so instead I will be adding liquid creamer, in sweet cream flavor)

Step 1: In a blender add milk, cocoa mix, salt, and Nutella. (I recommend sifting the cocoa mix before adding to the blender)

Step 2: Blend until combined

Step 3: Add in the ice and blend until the ice becomes small chunks.

Step 4: Pour evenly into 2-3 glasses and place on top of a plate.

Step 5: Top with whipped cream and sprinkle with mini chocolate chips or chocolate shavings.

Pumpkin Chocolate Strudel

Instead of making a time consuming pie I decided to make a strudel instead. This is basically using the same ingredients as a chocolate pumpkin pie, but with a few less ingredients and time.

Here are the ingredients needed for this recipe:

  • 4 oz cream cheese, softened
  • 1 large egg yolk (plus 1 yolk mixed with some water for an egg splash)
  • 1/3 cup granulated sugar (plus more for sprinkling)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/3 cup semisweet chocolate chips
  • 1 box  refrigerated pie crusts, softened as directed on package
  • 1/2 cup chopped walnuts, toasted
  • Powdered Sugar (for dusting)
Step 1: Heat oven to 375°F.
Step 2: Line large cookie sheet with parchment paper
Step 3:  In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon, nutmeg, cloves, and pumpkin until blended.
Step 4: Stir chocolate chips into cream cheese mixture.
Step 5: Chill 10 minutes.
Step 6: On cutting board, unroll one pie crust.
Step 7: Sprinkle crust evenly with granulated sugar and 1/4 cup of the walnuts.
Step 8: Spread half of cream cheese mixture in a strip across top of crust.
Step 9: Starting at filled edge, roll dough into a log.
Step 10: Place log on cookie sheet seam side down. Repeat with remaining crust and filling.
Step 11:  Mix 1 egg yolk with 2 Tbsp water. (Check out my Tips For the Kitchen on Egg Washes)
Step 12: Brush logs with egg wash; sprinkle with granulated sugar.
Step 13: Bake 40-45 minutes until crisp and golden brown.
Step 14: Cool 5 minutes; slice ends off each roll.
Step 15: To serve, slice each roll into 1-inch slices and dust with powdered sugar.

White Chocolate, Chocolate Cookies

Finding a unopened bag of white chocolate chips and a container of cocoa powder I decided to make some cookies.

Here are the ingredients needed for this recipe:

  • 1 cup unsalted butter
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips

Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Step 2: In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. (sugar should be dissolved, may take a few minutes)

Step 3: Add the eggs one at a time, beating well with each addition and add vanilla extract with last egg.

Step 4: Sift together the cocoa, flour, salt, and baking soda.

Step 5: Gradually stir into the creamed mixture.

Step 6: Fold in white chocolate chips.

Step 7: Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Step 8: Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft.

Step 9: Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Pumpkin Truffles

Having some many leftover ingredients from all the other desserts being made for Thanksgiving I just had to use them for something. So I figured out that I could make pumpkin truffles. I recommend making these on a cold day or else it will begin to melt quickly on humid/hot days.

Here are the ingredients needed for this recipe:

  • 8 oz chopped semi-sweet chocolate
  • 1/2 cup heavy cream
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 oz (2 tbsp) butter, at room temperature
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • Pinch nutmeg
  • 1 lb chocolate candy coating or tempered chocolate
  • Orange sprinkles or other decorations (optional)

Step 1: Place the chopped chocolate in a heat-safe bowl.

Step 2: Combine the heavy cream, the pumpkin puree, the salt, the cinnamon, and the nutmeg in a small saucepan over medium-high heat.

Step 3: Whisk until the pumpkin and cream are smooth.

Step 4: Heat until the mixture just starts to boil.

Step 5: Pour the hot cream through a strainer over the chopped chocolate—this will strain out any large pieces of pumpkin puree that might interfere with a smooth truffle texture.

Step 6: Whisk the cream and chocolate together until the mixture is shiny and completely smooth.

Step 7: Allow it to cool briefly.

Step 8: When it is still warm but no longer hot, whisk in the butter until it is incorporated.

Step 9: Press a piece of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop, about 1 hour.

Step 10: When the chocolate is firm but not rock-hard, use a candy scoop or a teaspoon to scoop up small balls.

Step 11: Dust your hands with cocoa and roll the truffles between your palms to make them round.

Step 12: Refrigerate truffles for 10 minutes

Step 13: Melt the candy coating (or alternately, temper real chocolate) in the microwave until it is smooth and fluid.

Step 14: Dip the truffles in the coating, one by one, using dipping tools or a fork. (do this quickly while the chocolate balls are cold or else it’ll start to melt and it will thicken the chocolate coating)

Step 15: If you desire, top them with orange sprinkles or other decorations while the chocolate is still wet.

Step 16: Refrigerate the truffles to set the coating, for about 10 minutes, before serving.

Step 17: Store Pumpkin Chocolate Truffles in an airtight container in the refrigerator for up to a week, and bring them to room temperature before serving.

Easy Truffles

Now I made 4 types of truffles, but you can deviate from them as much as you want. The 2 basic things to them are cream cheese and cookie crumbs in each batch. I will start with the basic recipe and lead it into what you can make instead, but using the same steps. (Note: I dived the recipes in half because most required the same mixture just with a few different things added)

Here are the ingredients needed for this recipe:

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Step 1: Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Step 2: Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Step 3: Add cream cheese; mix until well blended.

Step 4: Roll cookie mixture into 42 balls, about 1-inch in diameter. (I scooped them out with a tablespoon measure and split that in half)

Step 5: Refrigerate for 10 minutes

Step 6: Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

Step 7: Sprinkle with reserved cookie crumbs.

Step 8: Refrigerate until firm, about 1 hour.

Step 9: Store leftover truffles, covered, in refrigerator.

Optional:

1. Toasted Coconut Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 32   Golden OREO Cookies, finely crushed (about 3 cups)
  • 1-1/2 cups BAKER’S ANGEL FLAKE Coconut, toasted, divided
  • 2 pkg.  (6 squares each) BAKER’S White Chocolate, melted

Step 1: Mix cream cheese, cookie crumbs and 1 cup coconut until well blended.

Step 2: Shape into 42 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 5: Sprinkle with remaining coconut.

Step 6: Refrigerate 1 hour or until firm.

2. Peppermint Truffle Balls

  • 6 candy canes, finely chopped (about 1/3 cup), divided
  • 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (16.6 oz.) OREO Cookies, finely crushed
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

Step 1: Reserve 1 Tbsp. chopped candy.

Step 2: Mix remaining candy with cream cheese and cookie crumbs until well blended.

Step 3: Shape into 48 (1-inch) balls.

Step 4: Refrigerate for 10 minutes

Step 5: Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

Step 6: Sprinkle with reserved candy.

Step 7: Refrigerate 1 hour or until firm.

3. Red Velvet Truffles

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 34   Golden Chocolate Creme OREO Cookies, finely crushed (about 3 cups)
  • 1/2 tsp. red food coloring (i didn’t have any so i used decorating gel and melted some of the red sugar)
  • 2 pkg.  (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
  • 2 Tbsp. red decorating sugar

Step 1: Mix cream cheese, cookie crumbs and food coloring until well blended.

Step 2: Shape into 48 (1-inch) balls.

Step 3: Refrigerate for 10 minutes

Step 4: Dip in melted chocolate; place on waxed paper-covered baking sheet.

Step 5: Top with decorating sugar

Step 6: Refrigerate 1 hour or until firm.

Notes:

How to Easily Dip Balls:
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

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