Holiday Baking

[OtterXO]

Originally Posted by honeychile

Has anyone tried the recipe for Cheesecake Bombes that was in last month's Southern Living? They looked pretty foolproof, and sound wonderful.

I haven't tried them but I'm curious what they are. Are they cheesecake truffles? If so post the recipe!

[honeychile]

Originally Posted by OtterXO

I haven't tried them but I'm curious what they are. Are they cheesecake truffles? If so post the recipe!

I'll post it when I get home. It's a basic cheesecake recipe, but without the crust. You let it cool, cut it into small squares, then put them in the freezer while you melt chocolate. Dip the squares into the chocolate, and let them harden. At least, that's the basic idea.

[OtterXO]

Originally Posted by honeychile

I'll post it when I get home. It's a basic cheesecake recipe, but without the crust. You let it cool, cut it into small squares, then put them in the freezer while you melt chocolate. Dip the squares into the chocolate, and let them harden. At least, that's the basic idea.

Yum!!!!!!!!!!!!!!!!!! I found a similar recipe (I posted it below) and I can't see how you could go wrong, except maybe over baking the cheesecake. A good suggestion from the one below was putting foil or parchment paper under the cheesecake to aid in the removal since there's no crust. I just might add this to my holiday baking this year.

Cheesecake Batter

* 1 pound Cream cheese, softened

* 3/4 cup Sugar

* 3 Large eggs

* 2 tsp Vanilla extract

* 1/3 cup Whipping cream

* Tiniest pinch salt

Dipping chocolate

* 12 oz Milk chocolate, melted (Note: You may need to use more than this)

Optional

* 10 oz White chocolate, melted to drizzle over bites.


Preparation

1. Preheat oven to 350. Line a an 8x8 or 9x9 inch pan with parchment paper or foil and spray with nonstick cooking spray. This step is essential. It will make it much easier to remove the cheesecake from the pan and cut it into bite-sized morsels

2. Beat together cheesecake batter ingredients until smooth. I used a hand mixer, but a stand mixer with the paddle attachment or a food processor would also work. Pour mixture into pan. Bake until set about 30 minutes. Cake should be firm to the touch but not dried out or curling in at the sides. If the cheesecake cracks, don't fret; it will be covered in chocolate later, and we all know that everything looks better with a layer of chocolate. Cool well in fridge.
3. After cooling the cheesecake, cut into 24-32 small squares or scoop out portions of cheesecake using a mini ice-cream scooper. (Note: This part was difficult for me. I’ve never quite mastered the art of slicing a cheesecake. It always looks as if a four-year old did the slicing. I’ve tried many of the tips offered up on successfully slicing a cheesecake. I’ve placing my knife under hot water throughout the slicing, and this helps, but I still struggle. Definitely place foil or parchment paper in the bottom of the pan in step 1 – this will facilitate the process.) Place squares or scoops on a waxed-paper lined baking sheet and freeze for two hours or overnight.

4. To finish, using a fork to assist, dip and turn each frozen cheesecake portion in chocolate. Let set on wax paper lined baking sheet and then dip in or drizzle with another type of chocolate, if desired. With the truffle bombs on the baking sheet, freeze for a couple of hours. Then place Truffle Bombs in a zip-top freezer bag, and freeze up to 2 months. Serve frozen or chilled.

[honeychile]

Originally Posted by OtterXO

Yum!!!!!!!!!!!!!!!!!! I found a similar recipe (I posted it below) and I can't see how you could go wrong, except maybe over baking the cheesecake. A good suggestion from the one below was putting foil or parchment paper under the cheesecake to aid in the removal since there's no crust. I just might add this to my holiday baking this year.

Cheesecake Batter

* 1 pound Cream cheese, softened

* 3/4 cup Sugar

* 3 Large eggs

* 2 tsp Vanilla extract

* 1/3 cup Whipping cream

* Tiniest pinch salt

Dipping chocolate

* 12 oz Milk chocolate, melted (Note: You may need to use more than this)

Optional

* 10 oz White chocolate, melted to drizzle over bites.


Preparation

1. Preheat oven to 350. Line a an 8x8 or 9x9 inch pan with parchment paper or foil and spray with nonstick cooking spray. This step is essential. It will make it much easier to remove the cheesecake from the pan and cut it into bite-sized morsels

2. Beat together cheesecake batter ingredients until smooth. I used a hand mixer, but a stand mixer with the paddle attachment or a food processor would also work. Pour mixture into pan. Bake until set about 30 minutes. Cake should be firm to the touch but not dried out or curling in at the sides. If the cheesecake cracks, don't fret; it will be covered in chocolate later, and we all know that everything looks better with a layer of chocolate. Cool well in fridge.
3. After cooling the cheesecake, cut into 24-32 small squares or scoop out portions of cheesecake using a mini ice-cream scooper. (Note: This part was difficult for me. I’ve never quite mastered the art of slicing a cheesecake. It always looks as if a four-year old did the slicing. I’ve tried many of the tips offered up on successfully slicing a cheesecake. I’ve placing my knife under hot water throughout the slicing, and this helps, but I still struggle. Definitely place foil or parchment paper in the bottom of the pan in step 1 – this will facilitate the process.) Place squares or scoops on a waxed-paper lined baking sheet and freeze for two hours or overnight.

4. To finish, using a fork to assist, dip and turn each frozen cheesecake portion in chocolate. Let set on wax paper lined baking sheet and then dip in or drizzle with another type of chocolate, if desired. With the truffle bombs on the baking sheet, freeze for a couple of hours. Then place Truffle Bombs in a zip-top freezer bag, and freeze up to 2 months. Serve frozen or chilled.

That's it! I've been looking everywhere for that magazine, and my mother just told me that she let my aunt borrow it! Grrr.... Bless you!

And... I was just given a rosette iron! I've always loved them, so now I get to see if I can actually make them. I have three recipes from which to try.

Someone mentioned that they use refrigerated cookie dough? I have, too, but not without adding either orange or almond flavoring, then freezing the dough overnight (so that it's not too sticky to work with). That's how I make any cut out cookies, usually snowflakes with dragees and crystalized sugar sprinkles trimming.

I used to have a really good recipe for Shortbread - does anybody have one?

[Tippiechick]

Potato Candy! Seriously!
It sounds gross, but it is absolutely AWESOME. My family has always made it. I now make it. I didn't tell my husband about the potatoes until he said he LOVED the candy. There's nothing to compare it to...


Note: Instant potatoes don't work well.

Ingredients

* 1/4 cup homemade mashed potatoes or 1 potato
* 2 tablespoons milk
* 1 teaspoon vanilla
* 1 pinch salt
* 1 (1 lb) box powdered sugar
* peanut butter
(You can use food coloring to dye the potato layer.)

Directions

1.Mix together all ingredients, except peanut butter.
2.Add sugar until it's of dough consistency.
3.Refrigerate to chill dough for an hour or two.
4.Roll out onto powdered sugar dusted bread board or waxed paper.
5.Spread peanut butter over potato dough.
6.Roll it up like a jelly roll.
7.Refrigerate for about an hour, then slice into pinwheels.

[ForeverRoses]

Originally Posted by Tippiechick

Potato Candy! Seriously!
It sounds gross, but it is absolutely AWESOME. My family has always made it. I now make it. I didn't tell my husband about the potatoes until he said he LOVED the candy. There's nothing to compare it to...


Note: Instant potatoes don't work well.

Ingredients

* 1/4 cup homemade mashed potatoes or 1 potato
* 2 tablespoons milk
* 1 teaspoon vanilla
* 1 pinch salt
* 1 (1 lb) box powdered sugar
* peanut butter
(You can use food coloring to dye the potato layer.)

Directions

1.Mix together all ingredients, except peanut butter.
2.Add sugar until it's of dough consistency.
3.Refrigerate to chill dough for an hour or two.
4.Roll out onto powdered sugar dusted bread board or waxed paper.
5.Spread peanut butter over potato dough.
6.Roll it up like a jelly roll.
7.Refrigerate for about an hour, then slice into pinwheels.

My MIL makes this, and it is really good!

[honeychile]

Originally Posted by honeychile

I used to have a really good recipe for Shortbread - does anybody have one?

I must be living right! Myrecipes' cookie of the day is Chocolate-Dipped Hazelnut Shortbread Hearts! Okay, I can leave off the nuts & make shapes other than hearts (although the hearts are cute); let's just hope they taste good!


Chocolate-Dipped Hazelnut Shortbread Hearts
You can make the dough ahead, wrap it well with plastic wrap, and freeze up to four months. Thaw in refrigerator overnight before cutting and baking.

Prep: 30 minutes; Chill: 2 hours 15 minutes; Bake: 12 minutes.

Yield: Makes 2 1/2 dozen (2 1/2-inch) cookies

Ingredients
1/2 cup chopped hazelnuts, peeled and lightly toasted, plus extra for sprinkling, if desired*
1/2 cup sugar
1 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, cut into pieces
1/2 teaspoon vanilla extract
1 large egg yolk
10 ounce dark chocolate, finely chopped**

Preparation

1. Process 1/2 cup toasted chopped hazelnuts and next 4 ingredients in a food processor until nuts are finely ground. Add butter, vanilla, and egg yolk; pulse until butter is cut in evenly and mixture starts to come together, scraping down sides of machine once or twice. (Dough will be very crumbly and may not come together fully until kneaded.)

2. Remove dough from processor, and knead lightly 2 or 3 times. Flatten into a disc, wrap with plastic wrap, and chill at least 2 hours or up to 3 days. Remove from refrigerator 10 minutes prior to rolling.

3. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut heart shapes with a 2 1/2-inch cookie cutter, and place on a parchment paper-lined baking sheet. Gather and reroll dough scraps, and cut again.

4. Bake 10 to 12 minutes or just until edges turn light golden brown. Remove from oven, transfer cookies to a wire rack, and cool completely.

5. Melt chocolate in a double boiler over low heat, stirring often, or in a microwave at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Cool slightly. Dip half of each cookie into melted chocolate, and place on parchment paper-lined baking sheet. Sprinkle with chopped hazelnuts, if desired, and chill about 15 minutes or just until chocolate sets. Remove from refrigerator, and store in a single layer in an airtight container up to 2 days.

*To peel hazelnuts, roast at 350° for 6 to 8 minutes, and rub in a towel while warm to remove skins.

**I can't see why you couldn't use the dark chocolate disks that you just microwave. In that case, #5 would be Melt the dark chocolate disks, stir, dip, sprinkle with hazelnuts. I wonder if you could substitute pecans instead of hazelnuts?


BTW, Tippie? I've had that Potato Candy, although I've never made it. It really IS good!