Ben & Jerry’s Chubby Hubby ice cream is one of my all time favorite flavors so when I stumbled across this post at Six Sisters’ Stuff I knew I had to try to make their Chubby Hubby Buckeye Truffles! Truffles are easy to make. The trick to truffles are to cool them in the fridge after each step. Sometimes when I make truffles, I cool them overnight before dipping them in chocolate.
- 1 & 1/2 cups of pretzel pieces
- 1/2 cup of creamy peanut butter (I use reduced fat Jif) plus about 1/4 cup for melting and drizzling
- 1 tbsp unsalted butter at room temperature
- 2 tbsps of light brown sugar
- pinch of salt
- 3 tbsp powdered sugar
- 1 and 1/2 cup of semi-sweet chocolate chips
- 1 tbsp Crisco
- Crush your pretzels. You can put them into a ziplock sandwich bag and pound with a mallet or you can crush them in the food processor.
- Combine peanut butter, butter, brown sugar and salt into a medium-sized bowl. Use hand mixer on low/medium speed until well blended.
- Add crushed pretzels to the peanut butter mixture and mix on low until well blended.
- Add the powdered sugar and mix again until well blended.
- Put bowl into the fridge and chill for 30 minutes or so.
- Line baking sheet with wax paper. Scoop out mixture (I used a teaspoon for smaller sized truffles), roll into balls and place on cookie sheet.
- Put cookie sheet into fridge and chill for 30 minutes or longer.
- When you are ready to dip the truffles, melt the chocolate chips and Crisco in the microwave. I use Wilton Stay Warm Candy Meting bowls to melt chocolate in the microwave. You can also use a plastic or glass bowl. Melt in 30 second intervals on power level 4, stirring thoroughly after each interval, until the chocolate is smooth.
- Using a chocolate dipping fork, dip each ball one at a time into the melted chocolate and completely coat with chocolate. Let any extra chocolate drip off and then transfer coated truffle to the cookie sheet.
- Put cookie sheet into fridge and chill for 30 minutes.
- Melt 1/4 cup peanut butter in a small plastic container in 30 second intervals on power level 4, stirring thoroughly after each interval, until the peanut butter is at a liquid consistency. Drizzle over truffles. (I transferred the melted peanut butter into my Make ‘n Mold squeeze bottle for drizzling.)
Father’s Day is tomorrow and since FabHubby’s favorite hobby is golf, I decided to whip up some golf themed cupcakes. The cupcakes are chocolate with cream cheese frosting coated in green sanding sugar. The golf ball is a coconut Jelly Belly jelly bean. I created the golf flag toppers in Photoshop Elements.
If you would like to make these cupcake toppers, save the below image to your computer, print it out on white cardstock, cut out the flags and glue them onto lollipop sticks.
This weekend was my aunt and uncle’s going away party. They both retired and are moving to Florida. How exciting! I offered to bake something for the party and decided to try something new. It seemed like the perfect event to make a cupcake with some booze! If I was retiring and moving to Florida I think I would like to lay by the pool and drink margaritas all day. Margarita cupcakes aren’t too sweet and are a great summer dessert! I combined a couple recipes I found online at Confections of a Foodie Bride and browneyedbaker to make these delicious treats.
- 3 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter at room temperature
- 2 cups sugar
- 4 eggs at room temperature
- 3 limes zested and juiced (yields about 1/3 cup of lime juice)
- 1/2 tsp vanilla
- 1 cup buttermilk
- 1/4 cup tequila (optional)
*Note: The tequila is used to brush on top of the warm cupcakes after they are finished baking so you can make an alcohol free cupcake. This recipe yields 3o cupcakes and I brushed the tequila on all but six cupcakes. For those six without tequila, I used a different color baking cup and I also used a different color frosting. I knew FabDaughter would want a cupcake and I wanted to make sure that there wasn’t any confusion between the tequila and the non-tequila cupcakes. I also made a separate half batch of frosting that did not have tequila in it for the non-alcoholic cupcakes.
- 3 sticks unsalted butter at room temperature
- 4 cups powered sugar
- 2 Tbsp lime juice
- 2 Tbsp tequila (Tequila can be replaced with vanilla for a non-alcoholic version.)
- Pinch of course salt
To make the cupcakes:
- Preheat oven to 325 degrees. Line cupcake tins with paper liners or baking cups.
- Stir flour, baking powder and salt together in a small bowl and set aside.
- Cream butter and sugar on medium-high for about 5 minutes.
- Add eggs one at a time and mix each in before adding the next.
- Add lime juice and zest.
- On low, mix in the dry ingredients in three small batches, alternating with the buttermilk in two batches.
- Fill each cupcake liner 3/4 full and bake for 25 minutes roughly. (Oven times vary.) Check cupcakes with a toothpick and continue to bake until hardly any crumbs are attached to the toothpick.
- After the cupcakes are finished baking, brush the tops with tequila. (Optional.)
To make the frosting:
- Beat the butter on a medium-high speed for about 5 minutes.
- Reduce the speed and gradually add the powdered sugar.
- Add lime juice, tequila (or vanilla) and salt mix and beat on medium-high speed for 2 minutes. If the frosting isn’t thick enough you can add powered sugar a tiny bit at a time until you reach your desired consistency. If the frosting gets too thick add in liquid (either lime juice, tequila or vanilla) a little at a time until desired consistency is reached.
To frost the cupcakes, I used a Wilton 1M star tip. I started frosting from the center of the cupcake out, holding a steady pressure on the pastry bag the entire time.
I was in charge of the favors for my future sister-in-law’s bridal shower and I made chocolate covered Oreos that look like wedding gowns. It was easy but very time consuming, but that may have been because I had to make 65 of them.
I’ve made tons of chocolate covered Oreos before but this was my first time using a cookie mold. I must say that the mold made them look very professional! I’m not sure I’ll go back to my old method of using a dipping fork and just dipping the Oreos in chocolate since they looked so perfect using the cookie mold. However, the molds do require more chocolate than the dipping fork method.
Here is how I made the bride Oreos:
First, I melted the white chocolate (I use Merckens wafers). You can use the microwave or a double broiler. I use the microwave and I also use Wilton Stay Warm Candy Melting bowls, but you can use disposable candy melting bowls too. Microwave the wafers in 30-45 second intervals at a reduced power level (I use level 3), stirring after each time, until the chocolate is thoroughly melted and smooth.
Next, I filled the cookie molds about 1/3 full with the melted white chocolate. Then I placed an Oreo in each of the molds and filled them up the rest of the way with white chocolate. Sometime I had to gently tap the molds to get rid of air bubbles and/or to make sure the Oreos were totally covered with chocolate. I let the molds sit for about a half hour and then placed them in the fridge for 10 minutes before removing the cookies from the mold. To get the cookies out of the mold, I turned the mold upside down over top wax paper and gently pressed on the top of the mold.
Finally, I used my Make ‘n Mold squeeze bottles to decorate the Oreos. I squeezed 5 drops to form a semi-circle at the top of the Oreo to look like a necklace. Then I squeezed crisscrossing lines at the bottom of the Oreo to look like a wedding dress.
After I finished with the Oreos, I placed each one in a clear candy bag and tied a bow with gold ribbon.