Category: Holiday

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!





3, 2, 1, Holiday Time! These decadent beautiful holiday cookies are not only tasty and festive but also such crowd pleasers! I make these every year during Christmas time.

(Margie & Lisa this one is for you xo)


Welcome to the North Pole

(2) 16.5 Sugar Cookie Dough Tube
(3) c. Semi Sweet Chocolate Chips
(1/2) c. Heavy Cream
(1) tsp Vegetable Oil
(1/2) c. Crushed Candy Canes
Peppermint Extract

All I want for Christmas (Hannukah) is You

(1) Slice cookie dough into 1/2 inch even slices, the 2 tubes should make 30 cookies. Follow the instructions on the back of the package.  Set cookies aside and cool.



(2) Over a double broiler melt 2 c. chocolate chips, 2. tsbp extract, and heavy cream together creating a gnash.   When combined place in fridge for 45 minutes or until fully hardened.




(3) Once hardened scoop out 1 tsbp of gnash and place on top of one cookie.  Cover with another cookie and carefully squeeze the two making a cookie sandwich.

(4) Place the remainder of the chocolate chips and 1 tsp vegetable oil over a double broiler and melt until smooth.  Brush or use a spoon to spread chocolate evenly on top of cookie sandwich.


(5) Crush peppermint candies in a zip lock bag.  Do this over a plastic bag-it gets messy!


(6) Sprinkle crushed candies on top of the cookie and place in fridge for  30 minutes or until the top layer of chocolate has completely hardened.



Hope you 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

♥ Peppermint Patties ♥

Who better to teach you how to make peppermint patties than pattycake herself?  These patties are such a winter treat! Whether you’re making them for the holidays or just as a snack, these patties will blow you away. Get ready to have some fun with confectioners sugar!


Get the Sensation

2 1/2 c. Confectioners Sugar
1 1/2 tbsp Light Corn Syrup
1  Vegetable Shortening
2 tsp Vegetable Oil
1 1/2 tbsp Water
1 1/2 tsp Peppermint Extract
6 oz (Half a bag) of 60% Cacao Bittersweet Chocolate

Like On Top of A Mountain

(1) Beat together 2 c. confectioners sugar and corn syrup.  Add in the extract, water, and shortening. I mixed it together by hand but I would highly recommend using an electric mixer to make life that much easier! You should see your peppermint filling coming together, if it looks really coarse add 1 more tbsp. of water.

(2) Line a baking sheet with parchment paper and set aside. Use the rest of the confectioners sugar to lightly dust a wood or plastic board. Take the peppermint filling from the bowl and knead on surface. Roll out and flatten with a rolling-pin and with your hands.



(3) Use a cookie cutter and cut our circles from the “dough”.  Make sure your patties aren’t more than 1/4 of an inch thick or else they’ll get too chewy.  You should have about 14-15 pattys.



(4) Place rounds on sheet and put in refrigerator for 15-20 minutes until they harden.



(5) Create a double broiler by heating up water in a small pan 1/4 way high.  Once boiling, turn the heat off and place a heatproof bowl on top.  Put chocolate inside of the bowl and add vegetable oil.  Stir while the chocolate melts. Meanwhile grab a baking sheet or plate and cover with parchment paper.


(6) Place pattys in the bowl one at a time.  Using a fork flip the pattys so they get fully dressed in the chocolate.  Use the fork to lift up the pattys over the bowl of chocolate letting any access chocolate drip down.  (I learned this one the hard way)



(7) Place patties in freezer and cool for 25 minutes.  Serve on a platter and Enjoy!



Packaging/Gifting Ideas


I wrapped 2 Peppermint Patties in a cellophane bag and stuck a  label across to hold it together.  I printed a special message on the labels 🙂




I then put them in a winter holiday tote.  Try this as your holiday gift for friends, family or people around the office.




As always, peace, love, & patty cake 🙂

You’ve probably seen this guy at all the major coffee houses around this time of year.  Here’s  a no fuss way to  make him @ home where  it costs almost the same amount of money to make a whole loaf it does to get a slice @ starbucks.

You’ll need a loaf pan (around 11 x 6)

The Goods

(1) Store bought gingerbread bread mix-(I found mine @ Trader Joes, if you can’t find it you can get it at Williams Sanoma or Betty Crocker makes it for about $3 around this time of year)

(1) Store bought Cream Cheese Frosting

Optional: Sugar in the raw (you could also use brown sugar or put a couple sugar in the raw packets in your purse next time you’re at any restaurant or drink place — times are tough lol)

Optional: Pumpkin Pie Spice or Cinnamon


(1) Follow directions on the back of the bread mix and place in loaf pan. Be sure to use veggie oil or pam so the bread doesn’t stick to the pan.  I used parchment paper in the loaf pan and pam so the bread would fall right out onto the platter).

(2) Let the loaf cool for about 60 minutes-when its at room temperature place a nice 1/4 inch layer of cream cheese frosting over the top of the bread. If you don’t wait for it to be cool your frosting will melt into the bread-although tasty, not as pretty.

(3) Decorate icing with pinches of pumpkin pie spice and sugar in the raw.  I also sprinkled a little spice on the platter for a oh la la factor.

Stay tuned for Thursday’s post where I make  some special treats for some special ladies.