Happy Valentine's Day... Chocolate Truffles

Happy Valentine's Day everyone!  What are your plans for tonight? I WAS going to cook for Eddie, but on Friday I found out that I have to attend a funeral for a childhood friend today, and I spent the whole rest of the weekend in the kitchen, so we decided to make reservations at a yummy steak house near our home. As much as I enjoy being in my kitchen, I really needed a break for today.

What's Valentine's Day without some chocolate?
This past weekend was a marathon in the kitchen. I cleaned up on Saturday, and Sunday it was a mess AGAIN. But of all the things I made this weekend, these might just be my favorite. I never thought they'd be this easy to make... goodness gracious. They were a little messy, but so worth it in the end. They are delicious, and they literally just melt in your mouth.
I rolled them in cocoa powder AND confectioner's sugar, which made them taste amazing - the sugar gave them a little sweetness, but it wasn't overpowering. You can flavor them with any kind of liquer you have on hand or like. I wanted to do Amaretto (my absolute favorite), but didn't have any on hand, so I went with the Grand Marnier. I only used a little bit, and it gave it a nice hint of orange.
Again, these were a great, fairly easy thing to make. While they chilled, I was able to do several other things.  I definitely recommend making them to keep on hand if you know you are going to have people over, or you can make them as gifts - wrap up a few of them and you have a delicious homemade gift!


Chocolate Truffles
Yield: about 25 truffles

Ingredients
8 oz dark chocolate, finely chopped
1/2 cup heavy cream
Grand Marnier or liquer of choice (optional, to taste)
Unsweetened cocoa powder, for rolling
Confectioner's sugar, for rolling

Directions
Place chopped chocolate in a bowl. Heat heavy cream and Grand Marnier to just boiling in a small saucepan.
Pour cream over the chocolate. Let stand for a minute or two, so chocolate melts. Whisk until completely smooth. Refrigerate for 1 hour, or until chocolate hardens (I actually put the chocolate into the freezer for about 45 minutes.
When chocolate has hardened, scoop out using a teaspoon, melon baller, small ice cream scoop, or other rounded tool (I used a 1/2 teaspoon measuring spoon that was rounded). Roll in cocoa powder and sugar until fully coated. Dust off excess.
I kept them in the fridge - they taste so good when they are cold. :)

As always, Enjoy!

xoxo,

Jen 

Pink & Popular

This recipe might actually be the easiest thing you ever prepare - I say prepare because there is not a second of cooking involved. Literally.  I always keep the ingredients for this on hand in case people invite us somewhere at the last minute.   And in trying to keep with a Valentine's theme, this is a pink little dish.  If you have a Valentine's party this weekend (or an "I Hate Valentine's Day" party) - this is a great option. But then again, it's great for anytime!

If you have ever tasted a Cuban pastelito de guayaba y queso and enjoyed it, you will LOVE this. And if you haven't had the aforementioned treat or haven't enjoyed it when you did have it, you will hopefully like this anyway. 

I decided to make this because this is the dish that when people tell me they are having a party or get-together, I ask, "What would you like for me to bring?" 8 out of 10 times, without hesitation, the response is, "Guava dip!"  I think it is so funny, because it is the simplest thing to make, but it is a real crowd pleaser. Everyone loves cream cheese, and while some people may not like guava, I promise that they at least will not spit this out. I always serve it with Tostitos Scoops - I find that the difference between the sweet flavor of the dip and the salty chips goes very nicely. Plus, people get to scoop out a good amount, which they always like. ;)

So here's another pink recipe, one that you can keep in your back pocket for emergencies.  

Guava Dip

Ingredients

1 12 oz tub of whipped cream cheese

1 16 oz jar of guava marmalade

1 bag Tostitos Scoops or desired crackers

Your starring ingredients!

Directions

In a large bowl, empty the contents of the cream cheese jar. 

Use a mixer to smooth out the cream cheese. 

Gradually add in the guava marmalade, mixing the whole time.

Mix until both ingredients are totally incorporated. 

Pour into a serving dish and refrigerate for 1 to 2 hours, until the dip firms up.  

Remove from refrigerator, serve with chips or crackers. 

Enjoy!

*See, I told you it was easy!

xoxo, 

Jen

A Little Valentine Something

I want to post these so that anyone who decides that they want to bake something for Valentine's Day has something to go by.

The first time I ever baked from scratch (I had definitely used boxed mixes before), I decided that I was going to make cupcakes. Specifically, red velvet cupcakes.  So I got my researching on, and I decided I was going to follow the recipe from Annie's Eats.
Her stuff always looks so good, and I am constantly finding myself jotting down things I want to try. When she posted the recipe for the red velvet cupcakes, and I decided to stop jotting and immediately get to doing.

I made them, they disappeared. I made a batch for Thanksgiving, and I've made a few more since then, and each time, they disappear more quickly than the last.

The first time, I followed the recipe to perfection, and got rave reviews.  The next time, however, I strayed a little bit from the original recipe - I like my red velvet to be a little more chocolate-ey, and these only had a little bit of cocoa powder, so I added in chocolate chips. I crossed my fingers when I saw people bite into them, and the look on my brother-in-law's face was priceless. He actually apologized to his mother and mine for voting my cupcakes the top dessert of the evening. lol

The cream cheese frosting is amazing - that I follow exactly. (Except I make a little more than the recipe calls for - which Annie tells you to do - because you can never have enough cream cheese frosting).

Red Velvet Cupcakes
Makes about 24 cupcakes

Ingredients:
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder

½ cup of semi sweet chocolate morsels (I use the mini kind) 

1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

For the frosting:*
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.

Recipe adapted from: Annie's Eats.