Buttermint Twists

These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator. Printable Recipe Print Buttermint Twists Course Dessert Keyword buttermint, candy, mints Ingredients 1/2 cup butter softened 5-1/4 cups powdered sugar 3 tablespoons heavy whipping cream or half and half 1 teaspoon peppermint extract 2-3 drops red food coloring 1-2 drops green Read More …

Amaretto-Chocolate Cream Truffles

This recipe for Chocolate-Dipped Truffles with Amaretto-Chocolate Cream Centers comes to you from the Nov. 1979 issue of Cuisine.  The recipe makes about 3 dozen. Printable Recipe Print Amaretto-Chocolate Cream Truffles Course Dessert Keyword amaretto, candy, chocolate, dessert, truffle, truffles Ingredients 1 cup whipping cream 10 oz. semisweet chocolate finely chopped 3 tablespoons unsalted butter Read More …

Almond-Chocolate Cream Truffles

This recipe for Almond-Chocolate Cream Truffles comes from the Nov. 1979 edition of Cuisine Magazine. It makes 4 1/2 dozen truffles. Printable Recipe Print Almond-Chocolate Cream Truffles Course Dessert Keyword almonds, candy, chocolate, dessert, nuts, truffle, truffles Ingredients 1 cup whipping cream 10 oz. semisweet chocolate finely chopped 3 tablespoons unsalted butter cut into small Read More …

Coconut Cream Truffles

This recipe for truffles comes from the November 1979 issue of Cuisine. Printable Recipe Print Coconut Cream Truffles Course Dessert Keyword candy, chocolate, coconut, dessert, truffle, truffles Ingredients 3/4 cups whipping cream 10 oz semisweet chocolate finely chopped 1/4 cup unsalted butter cut into small pieces 1 can 9 oz coconut cream 1 to 1-1/2 Read More …

Candied Citrus Slices

This recipe for candied citrus slices comes from the 1985 edition of Martha Stewart’s Pies and Tarts.  They are super great frozen and set in the rim of your lemonade glass.  The book also states that you can use cirtus peels, instead of slices, by using a zester to remove the peels in thin sections. Read More …

Glazed Pecans

Ingredients: 2 tablespoons butter 2 tablespoons packed dark brown sugar 2 tablespoons maple syrup 2 cups pecan halves Instructions: Heat oven to 350 F.  Line cookie sheet with parchment paper.  In 12-inch skillet, melt butter over medium heat.  Add brown sugar and syrup; mix well.  Cook until bubbly, stirring constantly. Add pecans; cook 2 to Read More …

Chocolate Ganache

This recipe for Chocolate Ganache is quick, easy and amazingly delicious.  After it’s set, I like to scoop mine out, roll it into balls and dip in tempered chocolate for truffles. Ingredients: 4 parts chopped chocolate, by weight 3 parts heavy whipping cream, by weight Instructions: Heat cream.  Pour over chocolate. Stir until thoroughly mixed.  Read More …

Terrificly Topped Toffee

Toasted almonds and rich chocolate cover these luscious homemade toffee pieces. Ingredients: 1 c. unblanched whole almonds, toasted and coarsely chopped 3/4 c. semi-sweet chocolate chip pieces 3/4 c. milk chocolate pieces 1/3 c. white baking pieces 2 T instant malted milk powder 1 c. butter 1 c. sugar 3 T water Instructions: Line a Read More …