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:


  • 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)



  • 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.


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


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


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


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


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


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


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


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:


  • 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.


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.)


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.


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.


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.



  • Chocolate Dipped Rice Krispy Treats


  • Orange Cream Drop Cookies’


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.


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.


  • 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.


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

Step 3: Preheat the oven to 375°F.


Step 4: Spread cookie dough into the prepared evenly.


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

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


Step 7: Cut into bars when cooled.


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.


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.


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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