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As if cookie butter wasn't delicious enough on it's own, this recipe makes it a dough and DIPS IT IN CHOCOLATE - SCORE!! We sprinkled ours with red and green sugar for Christmas festive-ness.
COOKIE BUTTER TRUFFLES
Makes 32
1/2 cup unsalted butter, softened
2 cups confectioner's sugar
1 cup cookie butter
1/4 tsp vanilla extract
1 12-oz. bag of semi-sweet chocolate chips
Crushed Speculoos cookies or sanding sugar to top
Prepare a baking sheet with parchment paper. Combine butter, confectioner's sugar, cookie butter, and vanilla in a bowl. Mix on medium low with an electric mixer or stand mixer. Use a small scoop to form 1-inch balls; roll with your hands to smooth, and place on the baking sheet. Melt the chocolate chips and dip each ball into the chocolate with a fork, letting the excess chocolate drip off. Place balls back on the baking sheet, sprinkle with your topping, and chill until firm. Store in fridge.
'Tis the season to bake and craft! We made these fun graham cracker reindeer from This Mama Loves this week and they were a big hit! The kids had a lot of fun assembling these- and eating them, of course! (I couldn't find large pretzel twists anywhere so we made do with minis).
Note: These don't really work as a make-ahead cookie. The kids took them in their school lunches the next day, but the chocolate no longer worked as a glue and the add-ons fell off at the slightest touch.
We do a big family lunch for Thanksgiving and this year I was assigned to bring sweet potatoes. A quick google search led me to these Harvey House candied sweet potatoes from the NY Times Cooking site. At first glance I thought this dish would be too plain for a Thanksgiving meal, but was swayed by the stellar 5-star rating and gave it a chance, and I'm so glad I did- these were DELICIOUS!! I modified it a bit by topping half of the dish with chopped pecans, which turned out to be a great addition. I only did half since nuts can be controversial, but everyone agreed they added great texture and flavor, so next time I'll do nuts all over. (To add nuts, reserve a few Tbsp of the sugar mixture to coat the chopped pecans and add them in the last 10 minutes of baking time to prevent burning). These were such a hit, they are going to have an encore appearance at our Christmas Eve dinner!
I've posted this easy pimiento cheese recipe on the blog before - it's one of my favorite snacks, and a go-to recipe for parties and potlucks. But it wasn't until a visit to a truly Southern restaurant in South Carolina did it cross my mind to serve pimiento cheese hot instead of cold. Genius, right?? It's like a fancy queso dip- I just broil it in the oven for a few minutes and it gets hot and melty and DELICIOUS.
