But first up, we'll start with my Mom. This month she made some Raspberry Truffle Brownies. I was lucky enough to get to try them!! She sent some to me in my Christmas box and I absolutely loved them! It was a good thing I only had a certain amount because I would have been tempted to eat the whole pan. She got the recipe from Current several years ago, but this is the first time she's tried them. So glad she did! Here's her write-up:
Chocolate Raspberry Truffle Brownies--Preheat oven to 350 and grease a 9" square baking pan. Brownie Layer--1 1/4 c. semisweet chocolate chips, 1/2 c. butter, 3/4 c. brown sugar, 2 eggs, 2T. coffee (opt), 3/4 c. flour, 1/2t. baking powder. To make: Melt choc. chips w/butter. Cool slightly. In a large mixer bowl beat brown sugar and eggs 'til blended. Add choc. mixture and coffee and beat well. Stir in flour and baking powder. Spread in greased baking pan. Bake 30 minutes or 'til wooden pick comes out clean. Cool. Truffle Layer: 1 c. semisweet choc. chips, 1-8oz. pkg. cream cheese softened, 1/3 c. red raspberry preserves, 1/4 c. powdered sugar. To make: Melt choc. chips. In a mixer bowl beat cream cheese and preserves 'til smooth. Beat in choc. mixture and powdered sugar 'til fluffy. Spread over brownie. Glaze: Melt 2-3 squares of white almond bark and drizzle over truffle layer. Chill 2 hours. Cut into 25 bars. Cover and store in the refrigerator. These are a nice Holiday delight change from a regular brownie; brownies period are rather hard to beat anytime as we all know.
At the beginning of December I made Chocolate PB Ritz, PB Buckeye Pretzel Bites, and Candy Cane Delights.
A couple weeks later I had a bake day with my friends. We made Chocolate Covered Pretzels, Oreo Truffles, Chubby Hubby Truffles, and Fudge.
So there you have it, eight holiday recipes-- maybe one or two you've never tried before! And lucky for me, I got to sample all of them :o) Happy New Year's Eve!
To life... full of sweet things!
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