Valentine's Day Heart Truffles

Happy Valentine's Day! This recipe is a twist on the Oreo Truffles that I did a while ago. They are a great treat to give to someone on Valentine's Day, or just a snack to bring to a party! Everyone enjoyed them, and I hope you make them and enjoy them as well! <3 

Valentine's Day Heart Truffles

                                             

                              1 package oreos

                              1 package (8 oz.) cream cheese

                              2 bags milk chocolate chips

                              1 bag white chocolate chips

Set aside nine of the oreos from the package. You will not need them later, so you can just go ahead and eat them. :) 

Place the rest of the oreos in a plastic bag and crush them until they are fine crumbs. Mix in the cream cheese until thoroughly combined and smooth. 

Roll pieces of dough into balls, then press them gently and shape into a heart. Don't worry if they don't look right at first; it doesn't take long to get the hang of it! Place them on a cookie sheet and put them in the freezer.

Meanwhile, melt the milk chocolate chips in a double broiler. Dip the truffles into the chocolate, coating it completely. Allow the chocolate to harden. 

Melt the white chocolate in a double broiler. Be very careful! White chocolate burns easily. 

Carefully drizzle the melted chocolate over the truffles, and allow it to harden. Enjoy! :) <3 

Changes!

Hello everyone! It's Nutmeg here! I just wanted to let you know that Koko and I have decided to only post twice a week, as it was putting a lot of pressure on one of us to have to figure out two recipes for a week. Koko will now be posting on Mondays, and I will be posting on Fridays. Just thought I'd let you all know so you don't think we abandoned our blog! :) Happy Valentine's Day! <3 

Gluten Free Fudge Cookies

Hello Everyone!  Today's recipe is wonderfully simple, and delicious.  I really enjoyed it.  The cookies are a little temperamental though.  You CAN NOT under-cook them.  I accidentally did with my first batch, and they fell apart.  The cookie dough will be more loose than usual, but don't worry.  They will turn out fine.

 

Gluten Free Fudge Cookies

3 cup powdered sugar

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

4 large egg whites

1 T. pure vanilla extract

1/2 cup semisweet mini chocolate chips

Directions

Preheat the oven to 350°F.

Line two baking sheets with silicone baking mats. Spray mats with nonstick cooking spray. You can also line with parchment paper.

In a large bowl, whisk together the powdered sugar with cocoa powder and salt.  Stir in the vanilla and egg whites.  Whisk just until the batter is moistened.  Stir in the chocolate chips.

Scoop the batter by the tablespoonful onto the baking sheets. Leave enough space between each cookie for them to spread (about 2 ½ ” of space between each cookie).

Bake for 8-10 minutes.

Let the cookies cool completely on the baking sheet, and store in an airtight container for up to 3 days.  Enjoy!

I hope those of you who can't have gluten enjoy these cookies!  They truly are delicious!

Baked Chicken Fingers

Hello Everyone!  This recipe is amazing.  The ground pecans might have thrown you off for a moment, but don't let them deceive you.  These are delicious.  This has got to be my favorite chicken fingers recipe ever.  My little brother is singing their praises!

Baked Chicken Fingers

16 saltine crackers, finely crushed

1/4 cup pecans, finely ground

1/4 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon pepper

2 large egg whites

1/4 cup all-purpose flour

1 1/2 large chicken breasts, sliced

Directions

 Preheat oven to 425°.

Combine first five ingredients in a shallow bowl.

 Whisk egg white just until foamy.

Line a large baking with parchment paper.

Dredge chicken tenders in flour; dip in egg white, and dredge in saltine mixture.

 Bake at 425° for 18 to 20 minutes or until golden brown, turning once after 12 minutes.  Enjoy!

My family and I greatly enjoyed these chicken tenders!  I hope yours does too!

Peanut Butter Chocolate Rice Krispies

Hello everyone! I hope you all had a good week! We have been getting alot of snow. It is so beautiful. 
This recipe is another one of my childhood favorites. I had the original from my mom, but, when I went to make them, I couldn't find it! I eventually resorted to my own memory and formulated my own. These were a little more crumbly than I would have liked, which made them very hard to cut, but I eventually got some semi-pretty ones. They taste just the same though. Again, it's like eating memories. I was trying to figure out what made them so crumbly when I realized that I put in six cups of rice krispies instead of the five that I remembered. I will put five cups instead of six so you don't have to worry about yours being the same way! It may also help to add more peanut butter or marshmallow cream. I will have to try it next time! Enjoy! :) 

                                                         
                    Peanut Butter Chocolate Rice Krispies

                   1 jar marshmallow cream (7 oz) 
                       1/2 cup peanut butter
                       1/2 cup butter (1 stick)
                       5 cups rice krispies
                       1 bag semi-sweet chocolate chips
                       1 bag butterscotch chips

Butter a glass 9x13 pan and set it aside.
In a medium saucepan over low heat, combine the marshmallow cream, butter, and peanut butter until melted and smooth. 
Pour the mixture over the rice krispies and mix well. 
With buttered hands, firmly press the rice krispies into the pan. Place into the refrigerator to cool. 
Melt the chocolate chips and the butterscotch chips together in a double broiler. Make sure there are no streaks in the chocolate, then pour it over the cooled bars. Allow it to set, then cut into squares and dig in! :) 

Chocolate Velvet Dessert

Hello Everyone!  Today's recipe is not my own.  The credit for this one goes to Taste of Home.  My mom makes this once a year every year.  I did not know that when I made it.  My father was so sad when she told him.  I think this must have been his favorite.  It is a pretty simple recipe.

Chocolate Velvet Dessert

1 1/2 cups oreo crumbs, frosting removed

2 T. sugar

1/4 cup butter

2 cups semi sweet chocolate chips

6 egg yolks

1 3/4 cups heavy whipping cream

1 teaspoon vanilla extract

Frosting:

1/2 cup butter, softened

3 cups powdered sugar

3 T. baking cocoa

3 to 4 T. milk

1/2 teaspoon vanilla

Directions

Preheat oven to 350*.

Grease a 9 in. spring form.

In a small bowl, combine the first three ingredients, and press into the bottom and 1 1/2 inches up the sides of the spring form.  Bake for ten minutes.  Cool.

In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.

Place pan on a baking sheet. Bake for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

In a large bowl, combine the butter, vanilla, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.  Enjoy!

This is definitely one to eat with a glass of milk!  It is extremely rich.  

Banana Nilla Pudding Cake

Hello Everyone!  My grandma came to visit this week, and I made quite a few desserts during her stay.  The one I am posting today was her favorite.  This Banana Nilla Pudding Cake is best if you allow it sit to overnight (if you can wait that long!), but it will still be enjoyable to serve as soon as it has set up properly.

 

Banana Nilla Pudding Cake

1 vanilla cake box mix, and ingredients for it(excluding oil!), I used 1 egg

2 ripe bananas, mashed (instead of oil in cake)

1 french vanilla instant pudding mix

1 banana instant pudding mix

enough milk to prepare puddings according to directions

1 (8 oz.) container of cool whip

30 crushed Nilla wafers

Directions

Prepare cake mix according to package directions for a 9x13 cake,  remembering to substitute the oil called for with mashed bananas.

Let cake cool for a few minutes, then use the handle of a wooden spoon to poke  holes evenly throughout the entire cake.

Blend vanilla and banana puddings together with milk, preparing according to package directions. Allow to set for about two minutes, or until only slightly thickened.  Pour over cake, taking care to fill in holes as much as possible.  It might be helpful to spread pudding over the cake with the back of a spoon.  Place pudding cake in fridge to cool and fully set.

Once the pudding has fully set, spread cool whip evenly over the top of the cake.  You may choose to sprinkle the top of your cake with Nilla wafer crumbles right away, or you may sprinkle them on just before serving (they will remain more crunchy that way).  

Enjoy!