Simply Sensational Truffles

Simply Sensational Truffles - from Kraft Foods (dessert.com)

Prep: 10 minutes, plus refrigerating
Makes: 18 servings, 2 truffles each

2-1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided
1 package (8 oz.) Philadelphia Cream Cheese, softened
Decorations: chopped cocktail peanuts, multi-colored sprinkles

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

Shape into 36 balls. Place on waxed paper-covered baking sheet.

Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.

Hot Chocolate Mix

Hot Chocolate Mix


Ingredients:
2 vanilla beans
4 cups granulated sugar
1½ lbs. good quality semi-sweet chocolate, coarsely chopped
9 oz. good quality bittersweet chocolate, coarsely chopped
2 cups Dutch process cocoa powder*

Directions:
Split and scrape the vanilla beans and combine in a large bowl or jar with the sugar. Work the vanilla seeds into the sugar with your fingers. Bury the pods under the sugar, cover tightly and let stand overnight (or up to months) at room temperature. Remove the pods when ready to use.

In the bowl of a food processor fitted with the metal blade, combine the sugar, semisweet and bittersweet chocolate, and Dutch process cocoa powder. Process in 4-second pulses until the chocolate is very finely ground and the mixture is well combined. Store the mix in an airtight container for up to 6 months.

Serving Instructions:
Combine 2 tablespoons cocoa mix with 8 oz. of very warm milk and stir to combine until well blended.

*I am unable to find Dutch process cocoa powder in area stores, so I use a blend of natural and Dutch process cocoa.

Source: Confections of a Foodie Bride, originally from Gourmet, 2005 - as seen on Annie's Eats

Hot Chocolate Mix

Hot Chocolate Mix - as seen on Confections of a Foodie Bride

2 vanilla beans
4 cups granulated sugar
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
9 oz dark chocolate, coarsely chopped
2 cups Dutch process cocoa

Split and scrape vanilla beans and place in a large bowl or jar with the sugar. Work seeds into the sugar with your fingers. Bury the pods under the sugar. Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.

In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)

Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well. Store mix airtight at room temperature for up to six months.

Yields: 76 2-Tbsp servings, or 12 3/4-cup servings (pictured)
Adapted from: Gourmet, 2005

Mini Pumpkin Loaf

Mini Pumpkin Loaf
adaptation from Joy of Cooking
as seen on Good Things Catered

Ingredients:
3 c. all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 Tbsp ground cinnamon
1 Tbsp ground ginger
2 tsp ground nutmeg
1 tsp ground cloves
2/3 c. milk
1 tsp vanilla
12 Tbsp butter, at room temp
2 c. granulated sugar
2/3 c. packed brown sugar
4 large eggs
2 c. pumpkin puree

Directions:
-Preheat oven to 350 degrees.
-Have all ingredients at room temp and prepare mini loaf pans.
-Whisk together flour, soda, powder, salt and spices thoroughly.
-In another bowl combine milk and vanilla.
-In large bowl of mixer beat butter until creamy (about 30 sec).
-Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
-Beat in eggs one at a time.
-Add pumpkin puree on low speed until just blended.
-Add flour mixture in 3 parts alternating with the milk mixture in 2 parts beating on low or stirring with spatula until just combined.
-Scrape batter into pan and spread evenly.
-Bake about 45 minutes making sure to take out only when a toothpick inserted in center comes out clean.

Let cool in loaf pans and give!