Since it’s that wonderful time of year, I find myself baking every day. Yes, I have my standard recipes. Ginger cookies, sugar cookies, red velvet cakes, etc. But with the explosion of Pinterest, I find myself Pin-spired everyday to try something new.
This past weekend, I began with what I’m calling Minty Grinch Cookies. I had seen this recipe on Pinterest a number of weeks ago, but I’ve had trouble finding Andes mints. We did our groceries this weekend at a different store than usual, and behold! I found the Andes mints in the Christmas chocolate section. YAY!
Please follow the link for the recipe - http://www.sixsistersstuff.com/2012/11/andes-mint-grinch-cookies.html
As you can see by the picture below, I had a bit of a mishap with my green dye. Oh well, the more grinchy the better!
Next on my weekend baking list – Red Velvet Truffles.
Here are the instructions.
- Bake your favourite red velvet cake.My fave can be found by following this link - http://divascancook.com/2009/11/the-best-red-velvet-cake-recipe-easy-homemade-moist-with-southern-flair.html
- Make your favourite cream cheese frosting. This is the one I use - http://allrecipes.com/recipe/cream-cheese-frosting-ii/
- Once the cake is cooled, finely crumble.
- Mix in enough of your cream cheese frosting so that when you roll a ball of the mixture in your hands, it stays together. I used about 3/4 of my prepared frosting.
- Line cookie trays with parchement
- Rolls tablespoons sized balls in the palm of your hands (or use a small cookie scoop) and place on prepared trays.
- Cover and place in fridge for several hours, or overnight until firm.
- Melt your chocolate of choice over a double broiler and dip your cake balls in the chocolate. Place bake on parchment lined trays. While the chocolate is still wet, add sprinkles or decorations.
- Please your chocolate covered cake balls in the fridge until the chocolate is firm.
- For nice presentation, I put the truffles into small muffin liners for individual servings.