Chocolate Mint Cookie Truffles

Another great bake sale recipe....This is to die for...I want to thank Six Sisters Stuff for posting this recipe way back in January.  I finally got the nerve to try it and wallah

This recipe couldn't be easier

Chocolate Mint Cookie Truffles

1 package grasshopper cookies from Keebler or Girl Scout Thin mint cookies

4 oz. Cream Cheese

Candy Coating in Green (I also added mint candy flavoring to this)

Directions:

In a food processor, pulse the Thin Mints a few times, and then blend them down until they are crumbs.

Next, mix the cream cheese and cookie crumbs together in a bowl until well-mixed. Roll the mixture into 1 inch size balls, and place them on a wax paper covered baking sheet. Place the baking sheet in the fridge for about 30 minutes, so the balls are easier to dip in the chocolate and do not fall apart.
Once the truffles have been in the fridge for a while, melt the green candy coating in a microwave-safe bowl in the microwave. Heat the discs for 30 seconds at a time, stirring in between each heat burst. Repeat until the discs are all melted.

Roll each ball in the melted coating until it is fully covered. I usually use two forks to push the truffle around until it is all covered. Then, using the two forks, carefully pick up the truffle and allow the excess mint chocolate to run off before placing back on the wax paper. Repeat with all the truffles.

Stick the truffles back in the fridge for a couple of minutes or until the mint chocolate is hardened.

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Best Ever Cocoa Brownies

I found it!!  I have been searching for the best ever brownie recipe.  I have tried many recipes and trust me this is it.  I made a batch of these for a bake sale I am organizing and whoever buys these will be in heaven.

Best Cocoa Brownies
Adapted from Alice Mendrich’s Bittersweet via smitten kitchen
Makes 16 larger or 25 smaller brownies

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar

3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

2 large eggs, cold

1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
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Snickerdoodle Cupcakes

My favorite cookie is snickerdoodles by far!  I love them and make them about once every couple months.  So, when I found this recipe from Martha Stewart, I just had to try them out.  I made these for a bake sale I am holding to raise money for my daughter's dance team.  These cupcakes are wonderfully light and airy.  Perfect for a birthday celebration or special dessert.  I can't wait for you to make these great cupcakes. 


Snickerdoodle Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self- rising), sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar, plus 2 tablespoons for dusting
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk
• Seven-Minute Frosting

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

What's for Dinner Week of April 23

Menu planning is a necessity for me.  I absolutely love trying to find my menu for the week.  Some weeks can be harder than others, but here is the plan for this week

Monday Garlic Lime Chicken

Tuesday Hamburgers and salad

Wednesday Pork Chops

Thursday  Tacos

Friday Pizza

Saturday Dinner out with Friends

Sunday Roast Chicken


As always I am linking up with Org Junkie
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Garlic lime Chicken

It must be all about limes week.  I am making garlic lime chicken and it smells wonderful.  This recipe was inspired by Leanne Ely from the Flylady network.  I absolutely love her way of thinking. 

 1 teaspoon sea salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 garlic clove, minced
 6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup low sodium chicken broth
4 tablespoons lime juice

On a dinner plate, mix together first 8 ingredients. Sprinkle mixture on both sides of chicken breasts (or double the spice mixture if you like it a little spicier).

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown on each side, about 5 minutes on either side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

I am serving this with baked garlic asparagus and also a salad.  I can't wait to eat tonight.  What is your go to meal during the week?

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