Midnight Truffles

So I have decided to call these midnight truffles because of their smooth dark chocolate insides. I had 60% cocoa bars on hand so that's what I used, but I am dying to make these again with 70% or 80% for a real sweet indulgence.

For those of you that aren't so into dark chocolate, feel free to sub it out for milk chocolate, but keep the semi-sweet as this helps to add a bit of something extra.

The best part of these truffles is the time and effort it takes to get to the finished product (read: minimal). In 3 simple steps, your ready to roll (see what I did there?!) and add your toppings. These are such a great treat to bring to a party, as your friends are sure to be impressed while you sit back and laugh at what a breeze they are to make.

8 oz cream cheese (Philadelphia is really good because its so creamy)
1 cup confectioners' sugar
1 1/2 cups semi-sweet chocolate
1 1/2 cups 60% cocoa chocolate (or darker if you prefer)
Toppings: sprinkles, nonpareils, cocoa powder, chopped nuts, shredded coconut, you name it!

Let the cream cheese soften at room temperature and mix together with the confectioners' sugar until smooth.

Add your chocolate to a bowl resting over a simmering pot of water and melt the chocolate. Whisk every so often to make sure all the chunks are smooth and melted.

Pour the melted chocolate over the sweetened cream cheese and mix to fully combine. Place in the refrigerator for about 1 hour.

Using a cookie scoop (or a tablespoon), place evenly sized balls of chocolate onto a lined tray and place in the freezer for 15-20 minutes. By doing so, you will better be able to roll the balls into perfect spheres and shape them without the chocolate melting and sticking all over your hands.

Once they are firm, cover in the toppings of your choice, I went with the cocoa powder and nonpareils. Eat right away or keep refrigerated until it is time to serve. Let sit at room temperature for a bit before serving. Enjoy!

New Year's Eve Countdown Cookies

I found this great idea on Pinterest. The concept is easy, fill a cookie with sprinkles so when you break it open at midnight, you have a confetti themed dessert. I chose to make sugar cookies but you can make whatever flavor cookie you like. I hope you enjoy this cute cookie that is perfect for a New Year's Eve party.

Recipe yields 10 cookies

Ingredients
3/4 cup unsalted butter
1 1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

Frosting:
3 cups confectioners' sugar
4-5 tbsp milk

Sprinkles for confetti

In a large bowl, combine your butter and sugars. Beat until butter is smooth and airy.

Add your eggs, one at a time and beat in between. Continue to beat until eggs are fully incorporated.

Mix in the vanilla extract.

In a separate bowl, combine flour, baking powder and salt. Mix together with a fork. A little at a time, mix the dry ingredients into the wet, being sure not to over mix.

Form the dough into a ball and wrap in saran wrap. Refrigerate the dough for at least an hour but preferably overnight.

Preheat the oven to 400 degrees. Prepare your working surface with flour and a bit of granulated sugar. Roll out your dough to 1/4" thick. Use a cookie cuter (or the rim of a glass) to cut out circles.

Prepare your baking sheet by lining it with parchment paper. Place your circles on the sheet. For every two circles, cut a smaller circle out of the center of the third. In other words, each cookie should have two circular discs and one doughnut shaped circle.

Place the cookies into the oven and bake for 6-8 minutes. The second the edges start to brown, remove from the oven.

Allow cookies to cool completely on a wire cooling rack. In the meantime, you can prepare your frosting by mixing together the sugar and milk. If you would like the icing to be thinner, just add a little more milk (I suggest only adding 1/2 tsp at a time.)

Now it is time to assemble your cookies. The bottom layer will be one of the circular discs. Coat the edges with icing and 'glue' together a doughnut shaped cookie.

Fill the hole with a teaspoon of sprinkles. Now add icing around the edges of the doughnut shape and 'glue' on another circular disc.

Now you have a cookie sandwich with a surprise confetti center for your countdown. Decorate the top cookie however you like.

Bring these to your New Year's Eve party and serve just before midnight. Enjoy!

Christmas Cookie Week Day 3: Aunt Jennie's Anise Cookies

I know I told you on Monday that this week I will be sharing five of my favorite Christmas recipes, but this one might be my most favorite of them all. Nothing says Christmas like my Aunt Jennie's Anise cookies. Every year, I would sneak around the house to find them and get the first taste. And every year they were even better than I remembered. Thank you Aunt Jennie for this amazing recipe and making all my Christmas memories so delicious!

Recipe yields 36 cookies

Ingredients
3 1/2 cups all-purpose flour (plus more for your hands)
3 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter
2 tsp pure anise extract
1/4 cup warm water

Glaze
3 tbsp milk
3 cups confectioners' sugar
1/4 tsp pure anise extract

Multi-color nonpareil sprinkles

In a large bowl, combine flour, baking powder and salt. Toss lightly with a fork to mix.

Add eggs and sugar to the flour mixture. Mix well until the mixture becomes crumbly. Be sure to incorporate all the flour into the mixture.

Melt the butter in the microwave. Add melted butter, anise extract and water to the batter. Stir until the mixture forms a ball and becomes thicker and easier to handle. Cover the bowl with saran wrap and place in the refrigerator for one hour.

About 15 minutes before the time is up, preheat the oven to 350 degrees. Remove the dough from the refrigerator, coat your hands in flour and knead dough for five minutes or so.

Grease your baking sheets. Pinch off about a tablespoon of dough, roll into a log and then form a knot. Place each cookie on the baking sheet about 1 inch apart.

Place cookies in the middle rack of the oven and bake for 10-12 minutes. The cookies should remain pale white on the top but will be golden brown on the bottom when they are done. Remove to a wire rack to cool.

Once the cookies are completely cooled, you can prepare your glaze. In a bowl, combine the sugar, milk and anise. Mix until all ingredients are incorporated. Be sure to scrape the sides and make sure all sugar is mixed in.

Hold the cookies upside down and dip into the glaze. Shake off any excess and arrange on a plate to dry. Let the glaze dry for 10-15 seconds and then sprinkle with the nonpareils. Be sure to wait before adding the sprinkles. If you add them right away, the colors with mix into the icing and the colors will run.

Let the icing harden completely before serving. If you are planning to make the cookies in advance, do not ice them until you are ready to serve them. They will keep 3-4 days once they are iced. If you are anything like me, the second these are iced and ready to go, they will not last more than a few hours. Enjoy!