Summertime Treats: Root Beer Float Truffles

   
   Root Beer floats are my husband and daughter's most favorite summer dessert. It's like as soon as

summer gets here they are obsessed with it. Now, me? I like them every once in a while, but I have

to be in the mood for it. My all time favorite treat is chocolate. We'll save that topic for another time,

though.

    I love this recipe because it tastes like ice cream and it practically melts in you mouth. They're

summer bbq's in a truffle, a pool party in a ball, a picnic in a.... Well you get the idea. Alright, you

talked me into it. I'll stop building it up and give you the recipe. What's your favorite summer

dessert? Let me know in the comments below.

Make time: 1 hour

Wait Time: 1 hour

Make about 15-20 truffles (depending on size)

Ingredients: 

1 bag white chocolate chips (11 oz.)

1 bag white candy melts

1/2 cup heavy whipping cream

Root Beer candy flavoring

Instructions:

1. Pour white chocolate chips into a heat proof bowl.

2. Warm heavy whipping cream to simmer and pour over white chocolate. Stir until smooth.

3. Add 40 to 50 drops of the root beer flavoring, stirring well. Taste after each addition to make sure 

you have the flavor that's right for you. (mine were lighter in flavor.) You can also add more if you 

like, but be careful, too much flavoring will make the truffles too strong.

4. Cover bowl with plastic wrap and place in the fridge for 30 min. or until firm.

5. Line a cookie sheet with wax paper. Roll mixture into balls and place them on the cookie sheet.

6. Place truffles into the freezer for 30 min. Be sure that you don't put them into the deep freezer, The 

extreme cold will make your candy melts crack.

7. Melt the candy melts in a microwave safe bowl in the microwave in 30 second intervals. Stirring 

after each, until smooth.

8. Dip truffles in candy melts and place back onto cookie sheet. Let candy melts set.

9. Place truffles in an air tight container and place in the fridge. Keep refrigerated. Their good for 

about a week. Enjoy!

Summertime Treats: Orange Creamsicle Truffles

                             Summer is around the corner. I mean, literally, it's next month. How did the school

year go by so fast? Soon backyard BBQ's and cool treats will be in full swing. Are ready for the

onslaught of pool parties and picnics? I don't know about you, but I am always on the hunt for a new

sweet treat during the summer months. Ice cream flavored treat and just ice cream in general seem to

be the most popular choices.

                             Growing up orange creamsicles were one of my favorite treats. the orange outer

shell mixed with the creamy vanilla center. I kinda want one right now. I wanted these truffles to

remind me of those yummy treats and they do! Even my daughter was excited to try them. And if

you like them you will probably like my Blueberries and Cream Truffles too. Okay, here is the

recipe. I hope you like it. Wait! I have a question for you. What's your favorite summer time treat?

Tell me in the comments below.

Ingredients:

1. package of orange candy melts, about 11 oz.

2. 1/2 cup white chocolate chips

3. 1/2 cup heavy whipping cream

4. orange candy flavor

Instructions:

1. Heat heavy whipping cream in a small sauce pan until simmering.

2. Pour whipping cream over candy melts in a heat safe bowl and stir until completely melted.

3. Cover bowl and place in the refrigerator for about an hour, or until the mixture is set.

4. Roll mixture into balls and place them on a cookie sheet covered with wax paper. Freeze until set. About 30 minutes.

5. Melt white chocolate chips in a microwave safe bowl or mug and microwave in 10 second intervals until smooth.

6. Drizzle white chocolate onto the truffles and place them back into the freezer until set.

Store them in an air tight container in the fridge for about a week. Makes about 20 pieces. Enjoy!

Blueberries and Cream Truffles

The truffles a finally ready! And they are so good. If you like blueberries and cream you will love these truffles. They are made with white chocolate and dried wild blueberries,  yum.

I know it has been a while since I've made a truffle recipe. I'm trying to find that balance between the recipes and the other things I post.

Before I get to the recipe I want to thank you all for being patient with me. It would have been up yesterday but I had to take the little one to a doctor appointment.

Alright here we go.

Blueberries and cream truffles

Ingredients:

12 oz. white chocolate chips

1/2 cup heavy whipping cream

1 cup dried blueberries

2 pkgs white candy coating

Instructions:

1. Place the white chocolate chips in a medium heat safe bowl.

2. Heat whipping cream over medium heat until just boiling.

3. Pour whipping cream over white chocolate chips. Let stand for 30 seconds. Stir until melted.

4. Stir in blueberries and mix well.

5. Place mixture in the fridge for 1 hour or until firm.

6. Scoop spoonfuls of mixture and shape into balls. Place them on a cookie sheet lined with wax paper.

7. Place cookie sheet in the freezer for 30 minutes. 

8. Melt white candy coating in the microwave in a microwave safe bowl for 30 seconds until melted. Stirring after each time.

9. Dip truffles in the candy coating and place back on cookie sheet.  Place in the fridge until it sets.

10. Keep in an air tight container in the fridge.  Should make about 20. Enjoy!

Chocolate Peppermint Truffle Pops

        

                       This recipe was supposed to be posted before the holidays but time got away with me, so I am going to post it now. These pops are a mix of peppermint white chocolate ganache and chocolate ganache on a stick and dipped in chocolate. If you love chocolate and peppermint then you are going to love these. So, lets get started.


Ingredients:

1 bag white chocolate chips

1 bag semi-sweet chocolate chips

About 9 crushed candy canes

some milk chocolate for dipping

1/2 cup heavy cream for white chocolate

3/4 cup heavy cream for the chocolate

Instructions:

1. Heat heavy cream until slightly bubbling then pour over chocolate and white chocolate. Stir until smooth.

2. Add some of the crushed candy canes to the white chocolate mixture. Cover both bowls and put them in the fridge for 1 hour.

3.Scoop half a spoonful of each mixture and roll them together into a ball. Place them on a cookie sheet lined with wax paper and put in the freezer for 30 minutes.

4. Take them out of the freezer and put a lollipop stick in each truffle. Place them back into the freezer so they don't melt.

5. Melt the milk chocolate in the microwave at 30 sec. intervals until smooth, stirring after each.

6. Dip each truffle in the chocolate and place the back on the cookie sheet. Sprinkle with remaining candy cane pieces and place in the fridge until set. Makes about 12-24 pops

I hope you enjoyed this recipe.

Cherry Truffles Topped with Shredded Coconut

Hi everyone. I'm sorry this is so late, but it's better late than never. This is the yummy Valentine's day post that I was going but I got sick and didn't have a chance to post it until now. These truffles have a great cherry flavor with a little bit of coconut. I hope you enjoy it.


Ingrediants:

Half a bag of red color white chocoate candy discs

cherry candy flavoring oil

powdered sugar

milk

shredded coconut



Instructions:


1. Melt candy discs in a microwaveable bowl in 30 second intervals until smooth. Stirring after each addition.

2. Fill truffle molds and lightly tap on counter top to get all the air bubbles out. Refigerate for 30 minutes or until set.

3. Tap the mold onto a cookie sheet lined with wax paper until all the truffles are out of the mold.

4. Mix milk and powdered sugar in a small bowl to make icing. You will want it kind of thick because this will be the glue for the shredded coconut.

5. Top each truffle with the icing and then a little of the shredded coconut and let it set until dry. Keep in an air tight container. Should make about 28 truffles.

Snowball Truffles

It has been a little while since my last post. It has been very busy around here. Now things are starting to calm down and I am finally able to post my Christmas sweets posts. I have two, this one is a recipe and the other one are sugar cookies that I decorated for the fisrt time and I wanted to share the results.

These are white chocolate truffles coated in powdered sugar and coconut. They are very simple but very good. So, I'm going to get right to this one. Please note that I took this recipe from my white chocolate lime truffles and left out the lime.


          What you need:
         
            11 ouces of white chocolate chips

            1/2 cup heavey cream

           sweetened coconut
      
           powdered sugar (icing sugar)


         What to do:


1. In a sauce pan bring heavy whipping cream to a boil.

2. In a heat safe bowl pour in white chocolate chips. Pour whipping cream over white chocolate and stir until smooth. Refrigerate for 1 hour.

3. Scoop the mixter and roll it into a ball, about the size of a walnut, Put truffles onto a cookie sheet lined with wax paper and put into the freezer for 15 minutes.

4. One at a time roll the truffles in either the coconut or the powdered sugar. Put into an air tight container and refrigerate. Makes about 10-12.

Chocolate Cinnamon Truffles

     When I decided to make these truffles I was working on the orange cups. While I was making them  I realized that I was going to have extra ganache. So, I came up with these at the spur of the moment. They are simple to make, and a nice treat. These truffles are smooth and rich with the crucnh of sliced almonds.

       Ingrediants:

     12oz. semi sweet chocolate chips
     3/4 cup heavy cream
     1/2 tsp. cinnamon
     sliced almonds

       Equipment:

        cookie sheet
        wax or parchment paper
        small cookie scoop

     What to do:

1. Pour chocolate chips into a medium bowl. Heat heavy cream and cinnamon in a saucepan just until boiling. Pour mixture over chocolate chips and stir until smooth. Put into the fridge for 30 minutes, or until set.

2. When the ganache is set scoop some up with the cookie scoop, and with your hands, roll them into balls. Place them onto the cookie sheet lined with wax paper and freeze them for another 30 minutes.

3. Roll each truffle in the almonds until they are coated. You might have to lightly press the almonds onto the truffle to make them stick. Store in an air tight container in the fridge. This recipe should make about 15.

White Chocolate Lime Truffles

   I love chocolate truffles, and I love making them. Truffles were the beginning of my candy making obsession. The first time I made them was for friends and family on Christmas. I made three different flavors; chocolate, orange, and raspberry. Everyone loved them and asked when I would make them again. It was the beginning of a once a year tradition.
   Every year after that I made truffles in different flavors, and everyone continued to compliment them. So, I decided to do some research and learn more about chocolate. I went from cream cheese in my truffles to ganache (a mixture of chocolate and heavy whipping cream). I do like the cream cheese recipes but I found them to be a little on the rich side. Now, whenever I can, I also try to add things like orange zest instead of the flavoring. It brings more flavor to the truffles. Although, I do like them with flavoring; sometimes you can't get a specific flavor any other way. That being said, the candy I will be making will be made both ways.

   These truffles are creamy with a nice combination of white chocolate and lime. They are a perfact treat for a late summer afternoon. So, here is the recipe. I hope you enjoy them.


     You will need:

      1/2 cup heavy whipping cream
      11 oz. white chocolate chips
      2 cups white candy coating
      zest of 2 limes
      lime green clolor sugar


      What you need to do:

        1. Pour 11 ounces of white chocolate chips into a medium sized bowl. In a saucepan heat heavy whipping cream just to boiling, and pour over white chocolate chips. Stir until smooth.
        2. Add lime zest to the mixture and stir until mixed well. Put into the fridge for 30 minutes or until set.
        3. Using a small cookie scoop or spoon scoop up some ganache and roll it into a ball, continue until the bowl is empty. Place them onto a cookie sheet lined with parchment paper and place them in the freezer for about 15 to 30 minutes.
        4. In a bowl melt the candy coating in the microwave in 30 sec. intervals and stir after each until smooth.
       5. Coat the truffles with the candy coating until completely covered. place them back onto the cookie sheet and top with lime green sugar. Place back into the fridge for 30 minutes. Store in an air tight container in the fridge. They should last for 1 to 2 weeks.