Nicole's Favorite Recipes

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Recipes

Circus Animal Truffles

Posted by Nicole Mason on November 27, 2016 at 6:15 PM Comments comments (0)



4 oz. cream cheese (room temperature)

16 oz almond bark (white chocolate)

colored sprinkles

toothpicks


1. Crush cookies well in food processor (or crush in plastic bag)

2. Combine cookie crumbs and cream cheese in electric mixer until forms a ball, stir in 2 teaspoons colored sprinkles

3. Roll into balls (I use melon baller) and place on a cookie sheet

4. Put a toothpick in the center of each ball and freeze 1 hour

5. Melt almond bark according to package directions stirring frequently (do not microwave too long or chocolate will burn!)

6. Twist each ball off frozen cookie sheet (do not grab it by toothpick or it will come out)

7. Dip balls in chocolate completely (tap to remove excess chocolate) and place on wax paper

8. Spin toothpicks out when chocolate is slightly hardened

9. Cover toothpick holes with almond bark and garnish with sprinkles

Red Velvet Truffles

Posted by Nicole Mason on April 6, 2015 at 9:05 PM Comments comments (0)

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These were a Valentine's Day hit!


20 red velvet Oreos

4 oz. regular cream cheese (room temperature)

12 oz white almond bark (or white chocolate)

toothpicks


1. Crush Oreos in food processor (or smash in plastic bag)

2. Combine crushed Oreos and cream cheese in electric mixer until forms a ball (reserve a TB of crushed Oreo for garnish)

3. Roll into balls (I use melon baller) and place on a cookie sheet

4. Put a toothpick in the center of each ball and freeze 1 hour

5. Melt almond bark according to package directions stirring frequently (do not microwave too long or chocolate will burn!)

6. Twist each ball off frozen cookie sheet (do not grab it by toothpick or it will come out)

7. Dip balls in chocolate completely (tap to remove excess chocolate) and place on wax paper

8. Spin toothpicks out when chocolate is slightly hardened

9. Cover toothpick holes with almond bark and garnish with crushed Oreos

 

Snowman Truffles

Posted by Nicole Mason on December 17, 2013 at 1:00 AM Comments comments (0)

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1 package regular Oreos

1 - 8 oz. package cream cheese (room temperature)

16 oz white almond bark

black decorating gel

tube of orange decorating frosting (with tip)

toothpicks


1. Crush Oreos in food processor (or crush in plastic bag)

2. Combine crushed Oreos and cream cheese in electric mixer until forms a ball (reserve a TB of crushed Oreo for garnish)l

3. Roll into balls (I use melon baller) and place on a cookie sheet

4. Put a toothpick in the center of each ball and freeze 1 hour

5. Melt almond bark according to package directions stirring frequently (do not microwave too long or chocolate will burn!)

6. Twist each ball off frozen cookie sheet (do not grab it by toothpick or it will come out)

7. Dip balls in chocolate completely (do not tap to remove excess chocolate) and place on wax paper

8. Spin toothpicks out when chocolate is slightly hardened

9. Cover toothpick holes with almond bark and let dry

10. Pipe on noses using orange frosting

11. Add eyes and mouth with black decorating gel

12. Enjoy! Just like frosty, you will be a very happy soul :)

Spooky Oreo Truffles

Posted by Nicole Mason on December 15, 2013 at 8:55 PM Comments comments (0)

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1 package regular Oreos

1 - 8 oz. package cream cheese (room temperature)

12 oz white almond bark

1 bag orange chocolate discs (Wilton)

2 oz green chocolate discs (Wilton)

4 oz milk chocolate (or chocolate chips)

toothpicks

 

1. Crush Oreos in food processor (or crush in plastic bag)

2. Combine crushed Oreos and cream cheese in electric mixer until ball forms

3. Roll into balls (I use melon baller) and place on a cookie sheet

4. Put a toothpick in the center of each ball and freeze 1 hour

5. Melt chocolates according to package directions stirring frequently (do not microwave too long or chocolate will burn!)

6. Twist each ball off frozen cookie sheet (do not grab it by toothpick or it will come out)

7. Dip balls in chocolate completely and place on wax paper (tap to remove excess chocolate on all but ghosts)

8. Spin toothpicks out when chocolate is slightly hardened

9. Cover toothpick holes with chocolate

Ghosts - dip in white chocolate, use a candy squeeze bottle to make eyes and mouth with melted milk chocolate

Pumpkins - dip in orange chocolate, pipe on stems with green chocolate

Spiderwebs - dip in white chocolate, draw a bullseye on the top with milk chocolate, drag toothpick down the ball 6x (both chocolates must be soft)

 

Confetti Cake Truffles

Posted by Nicole Mason on August 2, 2012 at 12:00 PM Comments comments (0)

 

Cake batter flavored items are definately popular these days, I recently had a cake batter Blizzard, Yum! If you happen to be on that bandwagon then you have to try these.

 

I box funfetti cake mix

1 jar vanilla frosting

12 oz white almond bark

30-40 toothpicks

confetti sprinkles

wax paper

 

1. Preheat oven to 350 degrees

2. Prepare cake according to package directions, let cool completely (about 30 minutes)

3. Once cake is cooled, scrape into a bowl and mix with frosting until evenly combined

4. Roll cake into balls and place on a cookie sheet or large contaner to store in freezer

5. Place a toothpick in the centerof each ball and freeze for 1 hour

6. Melt chocolate according to package directions

7. Dip each ball completely in chocolate and tap off excess, set on wax paper

8. Immediately twist out toothpick and top with sprinkles

9. Let chocolate harden 10-15 minutes, store in refrigerator

Cookie Dough Truffles

Posted by Nicole Mason on February 5, 2012 at 4:10 PM Comments comments (0)

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These give Oreo truffles a run for their money!

 

2 -3/4 cup flour

2 -1/2 sticks butter

1 -1/3 cup brown sugar

2/3 cup sugar

2 teaspoons vanilla

pinch of salt

1/4 cup milk

1 - 1/2 cups mini chocolate chips

almond bark (milk chocolate)

 

1. In electric mixer cream butter and sugars

2. Add vanilla, flour, salt and milk, and continue to mix

3. Stir in chocolate chips

4. Roll dough into little balls and place on cookie sheet covered with wax paper

5. Insert toothpicks in center of each ball

6. Freeze for 30-45 minutes until firm

7. Melt chocolate according to package directions in a deep bowl or mug

8. Grab each ball by toothpick, dip in chocolate completely (spin and shake to remove excess chocolate) and place on wax paper

9. Remove toothpicks when chocolate is cooled

10. Cover toothpick hole with excess melted chocolate

11. Don't eat too many!

Peanut Butter Pretzel Truffles

Posted by Nicole Mason on December 26, 2011 at 4:35 PM Comments comments (0)

 

Creamy and crunchy, best of both worlds!

 

1 -1/2 cups crushed pretzel pieces (reserve some for garnish)

1 cup creamy peanut butter

2 T butter (softened)

4 T brown sugar

4 T powdered sugar

1 block almond bark (chocolate)

wax paper

 

1. Combine peanut butter, butter and brown sugar in a small bowl, stir until smooth

2. Add the pretzel bits to mixture and mix completely

3. Stir in powdered sugar

4. Use a small cookie scoop to shape into balls and roll with hands to smoothen

5. Place balls on baking sheet and freeze for 30 minutes

6. Melt chocolate according to package directions in a deep bowl or mug

7. Using a fork, dip truffles completely into chocolate and let excess drip off

8. Place truffle on wax paper and immediately garnish with pretzel bits, will dry quickly

Chocolate Peanut Butter Truffles

Posted by Nicole Mason on May 24, 2011 at 2:00 AM Comments comments (0)

 

1 (8 oz) package semi-sweet baking chocolate

1/2 cup peanut butter

1 (8 oz) tup cool whip topping

1/4 cup powdered sugar

 

1. Microwave chocolate in large bowl for 2 minutes or until melted (stir after 1 minute)

2. Stir in peanut butter and powdered sugar until well blended

3. Let cool to room temperature

4. Stir in cool whip

5. Refrigerate 1 hour

6. Scoop peanut butter mixture with melon baller or teaspoon and shape into balls

7. Roll in powdered sugar or nuts, store in air tight container in refrigerator

Pumpkin Pie Truffles

Posted by Nicole Mason on November 28, 2010 at 12:50 AM Comments comments (0)

 

1 - 1/2 cups white chocolate chips

1 cup crushed gingersnap cookies (plus more for garnish)

1 cup crushed graham crackers

1/2 cup canned pumpkin pie filling (Libby's)

3 TB powdered sugar

1/2 teaspoon pumpkin pie spice

4 ounces cream cheese (softened)

1/2 cup cool whip

16 oz almond bark (for dipping)

 

1. Melt white chocolate in double boiler or microwave (stir to keep chocolate from burning)

2. Transfer to a large bowl and remainder of indredients (not almond bark)

3. Stir until smooth

4. Freeze for 1-2 hours until mixture is firm enough to roll into balls

5. Roll into balls, place on cookie sheet or tray with a toothpick in the center of each ball, freeze for 1 hour

6. Once truffles are frozen, melt bark in 30 sec. intervals, stirring in between until melted (do not microwave too long or chocolate will burn!)

7. Dip in chocolate completely (spin and shake to remove excess chocolate) and place on wax paper

8. Garnish with crushed gingersnap cookies

9. Twist out toothpicks, cover holes with more crumbs

Oreo Truffles

Posted by Nicole Mason on October 22, 2010 at 6:40 PM Comments comments (4)

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Always a BIG hit!

 

1 package regular Oreos

1 - 8 oz. package cream cheese (room temperature)

16 oz almond bark (chocolate, white chocolate, or colored chocolate)

toothpicks

 

1. Crush Oreos in food processor (or crush in plastic bag)

2. Combine crushed Oreos and cream cheese in electric mixer until forms a ball (reserve a TB of crushed Oreo for garnish)l

3. Roll into balls (I use melon baller) and place on a cookie sheet

4. Put a toothpick in the center of each ball and freeze 1 hour

5. Melt almond bark according to package directions stirring frequently (do not microwave too long or chocolate will burn!)

6. Twist each ball off frozen cookie sheet (do not grab it by toothpick or it will come out)

7. Dip balls in chocolate completely (tap to remove excess chocolate) and place on wax paper

8. Spin toothpicks out when chocolate is slightly hardened

9. Cover toothpick holes with almond bark and garnish with crushed Oreos

10. Don't eat too many!