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7 years ago
Fall Treaties for Work
Labels: Recipes
Thought I'd post the recipes I used. Also I'm blogging this so I can add my pics later, and so I can link this up to BigOven.
However, it should be noted that on the pumpkin treats A) I did not use pre-made pie filling this time. All they had was a can of pumkin so I added some stuff and made it tasty myself. And B) I iced them with cream cheese/sugar/butter which I smashed/stirred together. 1 12-oz block of cream cheese, about a cup of sugar or maybe a little less, and 1/4 cup butter.
The base recipe:
Harry Potter's Pumpkin Pasties Recipe
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
- Preheat oven to 350 degrees.
- cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
- Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
- Bake for 20-25 minutes.
- Remove and let cool.
- Sprinkle with powdered sugar and pie spice.
---------------------------------------------------------------------
Usually I roll the truffles in dark cocoa but this time I had plain. Also I noticed some recipes out there call for adding butter and even sugar. With truffles you really have to make them according to what tastes best to YOU. Some people may like a different liquour in them, or even substitute that with more cream instead. Some people may like more or less bitter/sweet chocolate. I did not use the butter but I'm gonna try that next time.
Bailey’s Irish Cream Truffles
12 ounces Semi-sweet chocolate morsels
1/4 cup Heavy cream
1 tablespoon Sweet Butter
2 Egg yolks
1/4 cup Baileys Irish Cream
Directions:
Melt chocolate over low heat. Add butter. Stir in Baileys and heavy cream together over very low heat, heating just until mixed. Remove from heat. Whisk in yolks, one at a time; mixture will thicken.
Refrigerate for a few hours, or overnight, until firm enough to shape. With spoon, make small balls. Roll in powdered sugar, then cocoa.
However, it should be noted that on the pumpkin treats A) I did not use pre-made pie filling this time. All they had was a can of pumkin so I added some stuff and made it tasty myself. And B) I iced them with cream cheese/sugar/butter which I smashed/stirred together. 1 12-oz block of cream cheese, about a cup of sugar or maybe a little less, and 1/4 cup butter.
The base recipe:
Harry Potter's Pumpkin Pasties Recipe
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
- Preheat oven to 350 degrees.
- cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
- Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
- Bake for 20-25 minutes.
- Remove and let cool.
- Sprinkle with powdered sugar and pie spice.
---------------------------------------------------------------------
Usually I roll the truffles in dark cocoa but this time I had plain. Also I noticed some recipes out there call for adding butter and even sugar. With truffles you really have to make them according to what tastes best to YOU. Some people may like a different liquour in them, or even substitute that with more cream instead. Some people may like more or less bitter/sweet chocolate. I did not use the butter but I'm gonna try that next time.
Bailey’s Irish Cream Truffles
12 ounces Semi-sweet chocolate morsels
1/4 cup Heavy cream
1 tablespoon Sweet Butter
2 Egg yolks
1/4 cup Baileys Irish Cream
Directions:
Melt chocolate over low heat. Add butter. Stir in Baileys and heavy cream together over very low heat, heating just until mixed. Remove from heat. Whisk in yolks, one at a time; mixture will thicken.
Refrigerate for a few hours, or overnight, until firm enough to shape. With spoon, make small balls. Roll in powdered sugar, then cocoa.
Chinese Soup Crunchies
Labels: Recipes
Seriously, what are those things actually called, anyway? Crunchy noodles?
I thought I'd try out making them, and it was surprisingly easy, once we got the technique right, that is.
1. Take a pack of eggroll wrappers, wonton wrappers, or spring roll wrappers.
2. Cut them into thin strips.
3. Heat a skillet of hot oil to fry them in. Sprinkle in just a bit of salt.
3. Toss them all in and fry them FAST in HOT oil. Make sure to remove PROMPTLY when they start taking on color because they will go from perfect to burnt rapidly.
But cooked just right, they are perfect! And taste just like they came out of a restaurant.
I thought I'd try out making them, and it was surprisingly easy, once we got the technique right, that is.
1. Take a pack of eggroll wrappers, wonton wrappers, or spring roll wrappers.
2. Cut them into thin strips.
3. Heat a skillet of hot oil to fry them in. Sprinkle in just a bit of salt.
3. Toss them all in and fry them FAST in HOT oil. Make sure to remove PROMPTLY when they start taking on color because they will go from perfect to burnt rapidly.
But cooked just right, they are perfect! And taste just like they came out of a restaurant.
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