a ribbon at a time

cajunmama:

My husband makes these!  They are really good.

smilingfork:

Oreo Truffles!

You may have guessed by now that i love oreos, but then again who doesnt! 

Difficulty: ★★★☆☆ (Moderate)

Yield: 40 truffles

Ingredients:

• One pack of Oreo Cookies
• One 14 ounce pack of white chocolate bark
• One 8 ounce pack of cream cheese
• Sprinkles or decorating crystals (optional)

Directions:

1.  In a food processor fitted with the blade attachement, process oreos until a fine crumb is formed.
2. Add the cream cheese through the feeder tube in approximately two ounce chunks, while the machine continues to run. Once all of the cream cheese is combined, you should have a soft, gooey dough.
3. Shape the dough into balls with your hands, and place on a baking sheet lined with parchment. Let rest in the freezer for at least 15 minutes—this will help everything stay together when you dip them in chocolate.
4. Melt white chocolate bark or candy melts according to package directions. Place chocolate in a small bowl, and dip the oreo truffles in chocolate using a spoon. Carefully shake off the excess chocolate and place back on the parchment-lined sheet. You can  add sprinkles or decorating crystals now, while the chocolate is still wet, if you desire. Once all of the truffles are dipped and back on the baking sheet, place the sheet in the freezer for 15 minutes or in the refrigerator for half an hour or so, to allow the chocolate to set. Enjoy!

prettyfoods:

Snickerdoodle Cupcakes (by fakeginger)

(via tinywhitedaisies)

I know nutella is full of garbage, but these still sound delicious

suziebeezie:

sarah-loo:

gigikennedy:

Nutella Pocket Cookies

(via fairlightday)

mychristmas:

(via ffoodd)

cardinalacre:

ellaminnowpeas:

Cupcake Cake Bites (via Bakerella)

(via cardinalacre)

Eggnog Bread. mmmmmm eggnog!

Chocolate Mint Filled cookies.

I think I love the recipegirl site!

Holiday Baking - deliciousness!

GINGERBREAD TRUFFLES
www.RecipeGirl.com

CREAM:
¾ cup whipping cream
10 whole allspice
10 whole cloves
1 Tbs mild-flavored (light) molasses
1½ tsp grated peeled fresh ginger
½ tsp ground cinnamon
pinch of salt

MELTED CHOCOLATE:
7 ounces bittersweet or semi-sweet chocolate, chopped (divided)
7 ounces high-quality white chocolate, chopped
½ cup chopped crystallized ginger

COATING:
11 ounces bittersweet or semi-sweet chocolate, chopped
11 ounces high-quality white chocolate, chopped
chopped crystallized ginger for garnish, optional

1. Bring cream ingredients just to boil in heavy medium saucepan; remove from heat and let steep for 1 hour.

2. Combine both chocolates in a large metal bowl set over a saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in chopped ginger. Chill filling until firm, at least 3 hours.

3. Line baking sheet with parchment. Using 1-inch melon baller, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.

4. Line another sheet with parchment. Place 11 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115°F. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.

5. Line another baking sheet with parchment. Place 11 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100°F. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.

Yield: About 2 dozen
Recipe Source: Adapted from Bon Appetit

Cooking Tips
*Can be made 1 week ahead. Cover and keep chilled.

Holiday Baking

CINNAMON BUN COOKIES
www.RecipeGirl.com

VANILLA COOKIE DOUGH
½ cup (2 ounces) powdered sugar
¾ cup (1½ sticks, 6 ounces) unsalted butter
½ tsp salt
1½ tsp vanilla extract
1½ cups (6¼ ounces) unbleached all-purpose flour

MIDDLE:
1 large egg white
1 Tbs water
¼ cup granulated sugar
1½ tsp ground cinnamon

ICING:
½ cup powdered sugar
2 Tbs heavy whipping cream
½ tsp vanilla extract
½ tsp ground cinnamon

1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.

2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9×12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.

3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into ½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool.

4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping).

Yield: 2 dozen cookies

Recipe Source: Adapted from King Arthur Flour Cookie Companion

Read more: http://www.recipegirl.com/2008/12/11/cinnamon-bun-cookies/#ixzz0YNroW22z

Time to plan the holiday baking!

HOLIDAY NUGGETS
www.RecipeGirl.com

2 cups flour
½ tsp salt
¾ cup shortening
¼ cup butter, softened
½ cup powdered sugar, sifted
additional powdered sugar
1 Tbs vanilla extract
1 tsp almond extract
½ cup almonds, chopped finely

1. Preheat oven to 325 degrees F.

2. In medium bowl, or bendable mat, sift the flour and salt.

3. In large bowl, cream shortening, butter and powdered sugar.

4. Blend in extracts and nuts. Add dry ingredients gradually and mix until dough is smooth.

5. Shape dough into small balls, using 1 T. of dough for each cookie. Place on ungreased cookie sheet and flatten slightly.

6. Bake 20-25 minutes.

7. Roll warm cookies in powdered sugar.

Yield: 2-3 dozen

Cooking Tips
*You may need to refrigerate the dough for a little while to get it firm enough to roll into balls.
**These cookies can easily be made into Christmas cookies by adding red and green granulated sugar to the powdered sugar.

Read more: http://www.recipegirl.com/2008/08/02/holiday-nuggets/#ixzz0YNr6vlEP