Raspberry Truffles


These are perfect for giving on Valentine’s Day or any special occasion.  My daughter and I are giving a bridal shower next month and I will be making these for the shower.  They really aren’t for children since there is liqueur in them and it doesn’t cook out, but they are decadent for adults.  Of course you can roll them in anything you like ~ I chose cocoa powder and confectioner’s sugar.


Raspberry Truffles

8 ounces semi-sweet chocolate
6 tbsps unsalted butter
1/2 cup seedless raspberry jam
3 1/2 tbsps raspberry liqueur, such as Chambord or Frambois
Cocoa powder, confectioner’s sugar, finely chopped nut, coconut

In a double boiler (you can make your own with a bowl and a pan), melt choclate over simmering water.

Remove from heat and add jam a liqueur. Sitr well but do not over mix.

Refrigerate until firm. Shape into balls (use a melon baller or small cookie scoop) and roll in cocoa powder, confectioner’s sugar or whatever you choose.

Makes about 35-37 truffles depending on size.

They are better if kept in the refrigerator.


Happy Cooking!


English Toffee


Merry Christmas Eve!

This recipe was the very last thing I made for this year.   I misplaced my regular recipe for English toffee and so I searched on Recipezaar and decided to try this one.  I used the same ingredients but I did the process differently than than the recipe.  I poured the hot toffee out on a greased jellyroll pan.  The toffee hardens really quickly so when it did, I scattered the chocolate chips over it and spread them over the toffee as they melted.  Then I scattered the pecans over the melted chocolate chips and stuck the whole pan in the fridge until the chocolate hardened back up.  I broke it into pieces and stored in a tin with a tight fitting lid.

Here is the link to the recipe ~ English Toffee


Merry Christmas Baking!


A Halloween Treat


I was reading Michele’s blog A Big Cup of Tea and found this recipe for Peanut Butter Cups and decided to try it!  Oh my ~ there were soooooooo good!  They were easy to make and taste so much fresher than the kind you buy.  Michele’s blog is GREAT with great recipes and some really cute crafts ~ check it out!

I made mine in regular sized muffin pans just in time for Halloween.  Thanks for posting the recipe, Michele!

Here are some Halloween pictures from last night:

Our pumpkin

Our pumpkin

We didn’t decorate too much this year ~ just a little in the front yard.  These pics were taken when it was still light out.

Doggie jail (aka our front porch)

Doggie jail (aka our front porch)

Heading for the candy

Heading for the candy

Happy Cooking!