Category: Candy

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!





Peanut Butter Cups

Peanut Butter is one of my favorite things in the world.   Therefore it’s no surprise that this guy to the left is one of my favorite treats.  Peanut Butter Cups might look hard to make, but truthfully, this was one of the easiest desserts I’ve made in quite some time. The assembly time is super fast! Enjoy and be sure to cast in your vote for my next dessert on my Facebook Fan Page ♥ See Link ->

The pieces for this Reeses Makes 12

2 c. Milk Chocolate Chips
1/3 c. Honey Graham Crackers
1/2 c. Confectioners Sugar
1/4 c. Butter
1/4 c. Peanut Butter
2 Tbsp Vegetable Shortening


Can’t Stop @ Just One
Note: Don’t get threatened at Step 3 It’s not that difficult!

(1) Place mini paper cups in a mini muffin pan and spray with pam.  You can put them in a regular muffin pan if you don’t have a mini one, but you’re not going to have as good stability.

(2) Create a double broiler by heating up water in a small pot, once boiling place a heatproof bowl on top.  Place the chocolate chips and shortening in the bowl.  Stir frequently until completely melted. Keep the pot on the stove and re heat the water for step 4.

(3) Using a food brush, brush the melted chocolate inside the mini muffin paper cups, make sure  every nook is covered with chocolate.  Be generous here-you’re essentially making the crust of the PB cup.  Place a small spoonful on the bottom and spread evenly so you get that perfect bottom. Place in fridge until chocolate fully hardens. Set left over chocolate aside for step 6.


(4) Turn off the heat on the stove. Grab another heat-proof bowl and place peanut butter and butter inside.  Stir occasionally until both are fully melted and mixed. When done, take bowl off the heat and re-boil the pot for step 6.


(5) Add confectioners sugar and crushed graham crackers to the peanut butter mixture.  Mix until well incorporated. Spoon and press down peanut butter into hardened  chocolate cups leaving some room on the top for the chocolate topping.  Try to get a leveled layer of peanut butter  so your cups stay flat on top. You might have peanut butter left over.


(6) Turn off boiling water and place the set aside melted chocolate from step 1 on top of the water to re-smooth.  Once ready brush chocolate on the top of cups closing the peanut butter cup fully in chocolate. Place in fridge until completely hardened.



(7) Once hardened peel off paper from cups, the first  tear might be tough-but once you get the first tear its easy to pull off.

(8) Take a bite & Enjoy!! 5 out of 5 who tried them said they tasted better than the real thing-you decide!



♥ 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 🙂

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