• What Have I Done For You Lately…

  • Categories

  • Archives

  • Meta

Baking Is Science For Hungry People: Belgian Chocolate Truffles

Hello Friends,

I mentioned yesterday in the Charlotte Beer Babes September Beer Class post that I would be giving everyone the lowdown on the Belgian Truffles that I made for the beer event.

As promised, here we go into chocolate land!

So I had been researching and trying to find some good, easy to transport Belgian recipe ideas for the Belgian Beer Class that we were doing for September, and all I could really find were mussels (I love y’all but not that much!), endive (doubt that would’ve been eaten), Waffles (hard to transport), and truffles (winner winner truffle dinner!). I think I chose well. šŸ™‚

So to make the truffles, I needed a recipe to go off of, and I found a great one from the Belgian Travel site. I did change a little, but these were SUPER easy to make up. Warning: you will become addicted to these, and they do take some handling work to assemble… totally worth it though!

Take 1/4 cup of butter andĀ 8 oz of bittersweet chocolate chips (I use Ghiradelli) and melt in aĀ metalĀ baking bowlĀ placed inside a saucepan filled with water (double boiler cheat!) over low heat, stirring occasionally to keep smooth. Use a wooden spoon or silicone spatula for best results.

Once completely smooth, remove from heat, stir for 15 seconds, and then add in 1 tbspn vanilla extract and 3/4 cup sugar. Stir until completely dissolved. Place the mixture in the freezer for 25 minutes, stirring every 5 minutes, until starts to harden just a bit. Mixture should still be a little liquidy.

Remove the bowl from freezer and add 1/3 cup powdered sugar to the mixture, stirring until fully incorporated. Take a cookie sheet that will fit in your fridge, and line with wax paper. Take 3 small bowls and place 1/2 cup coconut flakes, 1/4 cup cocoa powder, and 1/4 cup chopped pecans (or similar nut) in each “topping bowl”.

Take pinches of your chocolate mixture and roll into 1-inchĀ balls in your hands, then roll the ball in one of the 3 “topping bowls”. Place on cookie sheet in rows, and note that you don’t need to have space between these like you do anything you’re baking. Once sheet is filled completely, place in fridge for 1 hour to allow to set.

Serve and enjoy! (Tip: These go especially well with darker beers like the Pater 6 we tasted in Beer School!)

cocoa belgian truffles chocolate no bake desserts

Cocoa Belgian Truffles!

coconut belgian truffles chocolate no bake desserts

Coconut Belgian Truffles!

pecan belgian truffles chocolate no bake desserts

Pecan Belgian Truffles!

Craft You Later,
Beth

Baking Is Science For Hungry People: Oatmeal PB Pie

Hello Baking Fiends,

I have another creation that I think you’ll enjoy! I had another birthday at work (yes, apparently Summer was the time to be born to work in our group!) and was requested to do something with oatmeal or peanut butter for them as a treat.

Of course, I was thinking about doing an array of cookies, and then decided that this was the perfect opportunity to expound out and try something new. So… I found peanut butter pie recipes, and decided to use an oatmeal cookie crust instead of graham cracker for the base!

Oatmeal Peanut Butter Pie, Oh My!

My inspiration was this Peanut Butter Silk Pie recipe, however (surprise!) I changed a couple things around quite a bit to make this one happen!

CRUST LAYER:
I took a box of basic Oatmeal Cookies and crushed 18 of them to make the crust. The box had 24 cookies, and they were each about the size of an average palm – to give you a reference. Anyways, my Magic Bullet Blender was my friend to crush these to smithereens, and ended up looking like this:

How The Cookie Crumbles!

Next, I added 1/3 cup of sugar to this mix. Now, instead of using the expected butter, I recently came into possession of (aka I purchased) some Butter Flavored Olive Oil. Smells and tastes like butter, and it’s geared towards substituting for real butter even. So of course I had to try it here! I used 1/3 cup + 1 teaspoon of Butter Olive Oil in lieu of 1/2 cup of melted unsalted butter. YUM!

It’s Crust Magic!

Finally, for the crust, I patted the crust into a sprayed-with-Pam 13×9 baking pan, in this case of the aluminum foil variety for easy travel. Bake this for 8 minutes at 375 to set the crust so it won’t completely crumble on you. Remove from oven and let cool completely – I put it in the fridge for 30 minutes.

Crust Complete!

FUDGE LAYER:
While your crust is cooling, remove your 17.75 jar of hot fudge sauce from the fridge and let come to room temperature. I used the Smuckers Special Recipe Hot Fudge one, and you will use all but 2 tablespoons of this for the 13×9 pan just as a heads up for you…

Once your crust has cooled completely, and your fudge sauce has gotten pretty soft (you can microwave it for 20 seconds if need be), stir it up good and then spread it all over the crust layer until you cannot see anything but fudge sauce! Stick this back in the fridge for at least 30 minutes, until chilled (fudge will harden up a bit)!

Warning: The fudge sauce may be tacky and put up a fight with you about laying down on the crust, so just know that you WILL win the battle, and conquer the hot fudge!

MMMM Fudge!

Peanut Butter Filling (two versions):
Okay, so through trial and feedback, I wanted to give you two options for this filling. If you like super-sweet, creamy, and thick fillings, follow the way I did it. If you prefer lighter, airier, and not as heavy – then substitute ONE of the cream cheese packages for ONE Cool Whip “No Sugar Added” container. Trust me on this! šŸ˜‰

Okay, so back to business. Here is what I did for the filling:
Combine 2 8-oz packages of 1/3-less fat Cream Cheese (softened) with 1 cup Whipped Peanut Butter. Once this is fully mixed, add in 2 teaspoons vanilla extract and 1 1/2 cups powdered sugar. Mix until fully combined. To this next add, one at a time, 1 8-oz Cool Whip Free (thawed) container, and 1 8-oz Cool Whip Extra Creamy (thawed) container! You will mix this until your arms are in pain, but it will be worth it!

Peanut Butter Filling!

Once this is nice and creamy, take your crust-fudge layers out of the fridge and spread this topping evenly over top of it all.

Peanut Butter Topped Dessert!

Once it’s spread evenly, I would make little waves in the topping, just for fun, like this (with a spatula):

Peanut Butter Waves!

Now crumble up 3-4 of the leftover cookies from your box of Oatmeal Cookies from the crust, and sprinkle those evenly over top of the waves of filling.

Oatmeal Crumble Topping!

Finally, take the leftover fudge sauce in the jar, add 1 teaspoon of milk, and microwave for about 40 seconds until nice and thin. Drizzle this over top of the oatmeal crumbles, and you will have a gorgeous dessert! Refrigerate this at least 2 hours, preferably overnight though, before serving to let all the flavors soak in!

Beautiful Fudge Drizzle!

Let me know how you enjoy this, and which version you use!

Craft You Later,
Beth

Baking Is Science For Hungry People: Peanut Butter Buttercream Frosting

Hello Baking Fiends!

I had shared a Chocolate Cupcake recipe earlier this week, and while I had served some of them without frosting of any kind, I had also made a Peanut Butter Buttercream Frosting for them that. Was. HEAVEN. Not to brag, but I literally was sitting there with the wooden spoon after I’d bagged the frosting, and just licking the spoon clean – I refused to let any of that yummyness go to waste! Have no fear, I didn’t lick until after it was all done… that would just be gross (but delicious still)…!

Chocolate Cupcake with Peanut Butter Buttercream Frosting!

So, for the frosting, here is what you’ll do:

Cream 1 cup (2 sticks) of unsalted butter in a stand mixer until incredibly creamy but a bit sticky.

Add in 2 teaspoons vanilla extract and 1/2 cup crunchy peanut butter.

Cream the pb+butter mixture until very thick and, well, creamy.

Gradually add in about 2 1/2 cups of powdered/confectioner’s sugar and continue beating on low-medium until well combined.

Frost to enjoy to maximum deliciousness!

Frost your cake, cupcakes, graham crackers, vanilla wafers, or wooden spoon — and enjoy! šŸ˜‰

Charlotte Beer Babe leader enjoying a snack!

Witness, Charlotte Beer Babe leader Tracie enjoying a Chocolate Cupcake with Peanut Butter Buttercream Frosting at a recent Charlotte Beer Babes event! šŸ™‚

Let me know how you like this frosting, would love to hear feedback from y’all, as always!

Craft You Later,
Beth

Baking Is Science For Hungry People: Little Snowballs

Hey again Baking Friends!

One of my favorite series of books to read is the Hannah Swensen Mystery series by Joanne Fluke. I like that it’s murder mystery style books, with a lot of the every day monotony thrown in that most books leave out, and then the best part isĀ the recipes! I have tried lots of Joanne’s recipes, and have yet to find one that I don’t like. One of these days I will try her coffee trick, I swear, but I need a huge batch of coffee drinkers to do it.

Anyways, a few years ago my work did a Cookies for Civil Servants thing around Christmas where everyone brought in bags of scratch-made cookies, and volunteers distributed them to Charlotte Mecklenburg Police, Fire and Medic stations across the county. I had made some extras for my co-workers, small samples of the 4 cookies that I made, and one of my friends LOVED the Little Snowballs that I made. Think similar to a Wedding Cake Cookie.

Little Snowballs!

Since her birthday is at the end of June, I decided to make her a batch of cookies for a snack. Hee. Birthday cookies will get you every time! Muahahaha.

So anyways, here is the recipe, and hope you enjoy them as much as we do!

What You’ll Need:
1 1/2 cups unsalted butter, melted (3 sticks)
3/4 cup powdered sugar, plus 1/4 cup for coating
1 1/2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 1/2 cups flour
1/2 cup finely chopped nuts (walnut chips and sliced almonds are my go-to choices for these cookies!)

How To Make Them:
1.
Preheat over to 350 F. Melt the butter in microwave for 2 minutes.
2. Add inĀ 3/4 cupĀ powdered sugar, vanilla, nutmeg and salt, and mix well. Add the flour and mix throughly. Stir in the nuts until evenly distributed.
3. Form the dough into one-inch balls (just pat them into shape with your fingers), and place them on an UNGREASED baking sheet.
4. Bake them for 10 minutes, until they are set but not brown. Remove from oven.
5. Let the cookies cool for 2 minutes, then roll them in powdered sugar. (You must do this while they’re still warm.) Place them on a wire rack and let them cool completely.
6. When the cookies are completely cooled, roll them in powdered sugar again. Let them rest for several minutes on the rack, and then store them in a cookie jar or a covered bowl, or a large freezer ziploc bag! Enjoy them with friends!

Yield: 90-100 cookies (Nutrition Information:Ā 47 calories per cookie, 2.9g fat, 4.2g carb, 0.6g protein, 8mg sodium, 7mg cholesterol)

So there they are, try it out, enjoy, and please let me know what you think! YUM!

I will say, I do intend to try a few variations on this cookie throughout this summer: substituting butter for Butter Infused Extra Virgin Olive Oil, adding lemon juice + lemon rind to make Lemon Snowballs, substituting butter for applesauceĀ + canola oil, substituting nuts for dried fruit, substituting macadamia nuts + coconut for the nuts, and finally doing the original recipe around a jumbo chocolate chip. I will, of course, keep you all posted on how these all turn out!

Craft You Later,
Beth

%d bloggers like this: