Category: Bite Sized Treats


Nutella ‘n Chip Cookies

Got Nutella? 30 mins to kill? Left over cookie dough? Hungry???  Try this recipe!  I love making desserts with left over goodies from other recipes (chocolate chips, dough etc)…. even more so I love making desserts that don’t require that much clean up. Enjoy!

The Goods

(1) Package of Ready to bake Sugar cookie dough (the cut up square kind)
( 8 oz) Nutella
(24) Jumbo Milk or Semisweet Chocolate Chips

Directions Oven @ 350, Makes 24 Cookies

 

(1) Open package of cookie dough and slice each row in half, creating 48 pieces of dough

 


(2) Spray a mini-muffin pan with non stick spray.  Aim for a pan that holds 24 mini muffins, if not you can use one that holds 12 and just make two batches.

 

(3) Press down a piece of dough into each one of the mini muffin slots.  Bake for 7 minutes or until they look 80% done.

 

 

(4) Take almost baked cookies out of the oven and press into them a little with your index finger.   Scoop out 1/2 TBSP of nutella  and place into the crevice of the cookie.  Don’t worry if you get sloppy here.  The more sloppy, the better looking cookie you’ll get on the outside.

 

(5) Using the rest of the left over dough, roll up each piece of dough and flatten out with your hand.  You want the size to be about the same size as the muffin slots.

 

(6) Place the rounds of dough on the top of the nutella  layer.  Place back into then oven for 8-10 minutes or until golden brown on the edges.

 

 

(7) Take out of the oven and again, press lightly into each cookie  with your index finger.  Place a jumbo chocolate chip into the crevice and let cool until chocolate chip hardens.  Pop out, and enjoy 🙂

 

 

♥  Doesn’t that look pretty…and like you slaved for hours 😉 ?  ♥

Cashew Mint Truffles


 

What looks like a bougie & elegant treat is really just made from a poor mans leftovers.  All the ingredients I used were leftover from prior baking adventures.  These make great last-minute holiday gifts or a cute addition to any gift. Use any nut you’d like, I  just had some cinnamon toasted cashews lying around so I went with them.

 

 

Take a Bite Out of  Life Makes 12 Truffles

(1 1/2) c. Semi sweet chocolate
(1/2) c. Heavy Cream
(1) c. Cashews chopped
(1/2 c.) Powdered Sugar
Peppermint Extract (Feel free to substitute for vanilla)

How To


(1) Boil a small pot of water, the water should only fill up halfway to the top.  Once boiling, turn down the heat and place a heatproof bowl on top.  Combine chocolate, cream, and 1 tbsp of extract.  Stir until the chocolate melts and is well combined with the cream. Let cool. Congrats, you just made a gnash!

 


(2) Once cooled transfer chocolate into a plastic container and freeze until hard.  This could take anywhere from 1-5 hours depending on how well your freezer works.

 

(3) Take chocolate out from freezer and let it sit for 15 minutes or heat up in microwave for 20 seconds.  The chocolate will be very hard once its out of the freezer so you just want to get it to a temperature where the chocolate is workable.


 

(4) Scoop out 1 tbsp of chocolate and roll into a ball with hands.

 

 

 

 

(5) Spread powdered sugar on a board and roll chocolate balls in powdered sugar, dust off any remaining powder.

 

 

 

(6) Spread Cashew Pieces on board and roll truffle in nuts.

 

 

Note: Be sure to refrigerate the truffles until you serve them.  Take them out 5-10 minutes before you plan to eat/serve so the chocolate starts to come down to room temperature. Enjoy!

 

 

 

My friends & I recently rented a cabin for the weekend in Big Bear, CA. Like all good winter getaways we made s’mores by the fire. Instead of posting the very basic almost idiot-proof recipe (well maybe not there is  fire involved) I decided to remake s’mores @ home – my way. Get ready to smile over these reconstructed old-time treats.


The Basics
Makes 36 Bite Sized S’mores

20 (One Box) Crushed Graham Crackers
(2/3) c. Melted Butter
(1) 7 oz Marshmallow Fluff
(12) Hershey Chocolate Bars
(3) tsp Vegetable Oil

 

Fire it Up
Heat Oven to 350 Note: You’ll be using the melted chocolate for 3 steps. Do not throw out any left over chocolate from step 3.


(1) Spray a mini muffin pan with pam.
(2) Combine the crushed graham crackers & melted butter. Press half of the mixture into the mini muffin slots, bake in oven for 10-15 minutes or until golden brown.



(3) Boil a small pot of water, once boiling, turn off the heat and place broken down chocolate bars in a heat proof bowl and place on top of pot.  Add 3 tsp of vegetable oil and stir until completely melted.

 


(4) Once the crust is completely cooled drop 1 tsp of chocolate into each muffin cup.  Brush up against the sides of the crust. Put in freezer until hardened (Do not dispose of extra chocolate you need it for step 5 & 7).


(5) Drop 1 tsp. of Marshmallow Cream into each muffin holder. Then spoon or brush chocolate (from the leftover chocolate). The marshmallow cream will harden within minutes making the chocolate easy to maneuver. Make sure you get a nice thick layer covering all empty areas but don’t fill up the chocolate all the way, keeping some room for the topping. Refrigerate until hard.

(6) Once completely hardened, place the remaining graham cracker mixture  on top of the chocolate layer you can use your fingers to press down on to the chocolate to make sure everything sticks. Place back into oven for 10-15 minutes, or until top layer is golden. Take out and cool.  Then place the s’mores into the freezer for 30 minutes.


(7) Using a butter knife pop the s’mores out of the muffin holders.  Place on platter that you’re using the serve.  Heat up any left over chocolate and drizzle on top of the s’more.


(8) Wait until the s’mores are at room temperature. Take a bite and enjoy all the layers of this yummy goodness.

Serving Ideas

 

For a party, I placed the s’mores on the top-level of a 2 tiered tray. I then made some peanut butter cups  and put them on the bottom layer.  So pretty, yummy, and festive! With both these treats you can’t melt any chocolate lovers heart.  Find my PB cup recipe under the Find That Post! Tab.


 

 

Big Bear Trip 2010