Chocolate Truffles
8 ounces of semi-sweet or bittersweet chocolate
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract
Cocoa
Chopped walnuts
- Place heavy whipping cream in a saucepan and heat gently, stirring often.
- When the cream is hot, pour over chocolate and add vanilla. Mix until the chocolate is melted and blended.
- Place chocolate/cream mixture in a shallow dish and refrigerate for at least two hours.
- When the mixture is solidified, scoop out, form into bite size balls and roll in cocoa and nuts.
- Chill. Serve. Enjoy!
Vanilla Truffles
1/2 cup heavy whipping cream
2 cups white chocolate
1 teaspoon vanilla extract
Confectioner’s sugar
Coconut
- Place heavy whipping cream in a saucepan and heat gently, stirring often.When the cream is hot, pour over white chocolate and add vanilla.
- Mix until the white chocolate is melted and blended.
- Place white chocolate/cream mixture in a shallow dish and refrigerate for at least two hours.
- When the mixture is solidified, scoop out, form into bite size balls and roll in coconut.
- Chill. Serve. Enjoy!
Tex Mex Sugar Cookies
1-1/2 cups sugar
1 cup (2 sticks) butter
2 eggs
2 tablespoons whole milk
1 teaspoon lemon extract
3-1/4 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
chili powder
sugar for dusting
- Cream together sugar and butter until light and fluffy.
- Add the eggs one at a time, milk and lemon extract. Mix well.
- In another bowl shift together flour, baking powder and salt.
- Slowly mix into butter/sugar mixture.
- Spoon even sized dollops on parchment-lined baking sheet.
- Sprinkle cookies with sugar and a hint of chili powder.
- Bake 350 degrees for 12-15 minutes.
This cookie is sweet and soft and has a real kick. The sweet and savory are a nice blend.