Perfected Truffles

Hey Sis,

Remember that almond truffle recipe you would make over the holidays? You were kind enough to write me a recipe card for it, when you left for Texas!  Well, I’ve been working with it a bit lately, and have certainly improved upon it. This weekend I made truffles, as Carmin and I were both in the mode for chocolate. Nate’s friends were playing games in the man cave, and ended up grabbing a couple from the kitchen when they were fixing up their spaghetti lunch. Not long later, they came in asking if they could take the whole chocolate plater into the game room 🙂 Even Nate, whom doesn’t like chocolate said they were good!

Previously, my truffles were simply rolled balls of tasty creamy truffles, that were coated in nuts, cocoa powder, or powdered sugar. But, I learned over Christmas, that this was a very trying combination. The filling kept absorbing the cocoa or powdered sugar, and left one with gooey balls of chocolate. And if kept in a box for awhile (you are supposed to store them in an airtight container in the fridge, but I gave everyone boxes over christmas) they dehydrate into hard rubbery and not very tasty truffles.

So, this time, I coated them in chocolate.

I melted Nestle milk chocolate chips in the microwave, and stirred in some cocoa powder to get a slightly stronger taste (I ran out of semi-sweet). Surprisingly, running out of semi-sweet chips, caused me to produced an amazing chocolate! Then I used a food safe brush to paint a layer of chocolate in my molds. Froze until hard, and then I pipped in the filling. Afterwards, I used more chocolate to top them off, froze them, and popped them out of the molds.

 The filling recipe is the typical 1 cup of whipping cream, 2 Tablespoons of sugar, and 4 Tablespoons of butter heated until they are slightly bubbling. Then, I stirred in 2 cups of chocolate chips, poured into three separate containers (you don’t have to be mathematical here, just poor until they look evenly distributed) and then I added 2 teaspoons of extract to each chocolate. If I wanted nuts in a mixture, they were crushed up and stirred into the chocolate. The filling was chilled in the freezer for an hour, and then pipped into the chocolate molds.

Now, hopefully the chocolates last long enough, so that I can determine if they bloom! But, I doubt it. They are disappearing faster than my buckeyes!

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Butterscotch Lactation Bars

Dear Sis,

Today we made another batch of cookie bars. Success! Only issue, I always think I like butterscotch better than I like it in reality. We probably won’t be making these again, but are posting them anyway for the butterscotch lovers out there.

Butterscotch Lactation Bars
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Ingredients
  1. 2 T flax meal
  2. 1/4 c water
  3. 1 c unsalted butter, soft
  4. 1 c brown sugar
  5. 1/2 c granulated sugar
  6. 2 eggs
  7. 1 T vanilla
  8. 1/2 t baking powder
  9. 1/2 t salt
  10. 1 t baking soda
  11. 1/4 c brewers yeast
  12. 2 c unbleached flour
  13. 2 1/2 c old fashion oats
  14. 1 c butterscotch chips
  15. 1 c milk chocolate chips
Instructions
  1. Grease and flour a 9x13 baking pan. Preheat oven to 350.
  2. Combine flax meal and water. Set aside.
  3. Cream butter and sugars. Beat in eggs and vanilla, one at a time.
  4. Stir in dry ingredients. Fold in oats and chips.
  5. Spread batter into prepared pan. Bake 40 - 45 minutes.
  6. Cool in pan 10 minutes before turning out to cool completely. Cut into bars.
Adapted from The Baker Chick
Adapted from The Baker Chick
Tag Sis, You're It! http://www.tagsisyoureit.com/
 Love,

b

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D.I.Y. Heart Pops

Dear Sis,

Today baby and I made Heart Pops for the boys Valentine’s Day parties at school. Baby watched intently, while mama made a mess of things. There is white chocolate on the baby sling! Luckily the result is satisfying:)

Heart Pops
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Ingredients
  1. 2 mini candy canes (per pop)
  2. white candy melts or coating chocolate
  3. crushed peppermint candies
Additional Supplies
  1. lollipop sticks
  2. treat bags
  3. twist ties
Instructions
  1. Line preparation surface with parchment.
  2. Melt white chocolate in the top portion of a double boiler.
  3. Arrange candy canes in pairs, in the shape of hearts, placing lollipop sticks in the middle.
  4. Spoon melted chocolate into each heart. Sprinkle with crushed peppermint candies. Stand until set.
  5. Package in individual treat bags.
Tag Sis, You're It! http://www.tagsisyoureit.com/
 Love,

b

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Lactation Banana Bread

Dear Sis,

We had to attempt this recipe twice before it was refined enough to post.

Lactation Banana Bread
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Ingredients
  1. 3/4 c dark brown sugar
  2. 1/2 c granulated sugar
  3. 1/2 c unsalted butter
  4. 2 very ripe bananas
  5. 2 eggs
  6. 1/4 c avocado oil
  7. 1 T vanilla extract
  8. 1/4 t salt
  9. 1/2 t baking soda
  10. 1/2 t cloves
  11. 1 t baking powder
  12. 2 t cinnamon
  13. 3 T brewer's yeast
  14. 1/4 c flax meal
  15. 1 c unbleached flour
  16. 2 c old fashion oats
  17. 1/2 c walnuts, crushed
Instructions
  1. Grease and flour two loaf pans. Preheat oven to 350.
  2. Cream together sugars and butter.
  3. Beat in bananas and eggs, each one at a time. Beat in oil and vanilla.
  4. Stir dry ingredients. Fold in oats and nuts. Pour into prepared pans.
  5. Bake 25-35 minutes. Cool 10 minutes in pans before turning out to cool completely.
Tag Sis, You're It! http://www.tagsisyoureit.com/
 Love,

b

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New Store

Hey sis,

I have been super busy lately, and totally neglecting the blog! But, I have finally opened my Etsy Store

I posted three dresses for sale, and the wool scarf. Then, I got to work on some new items!

This weeks creation was a silk purse reproduction, from a Peterson’s Magazine in 1861. I posted them up for sale yesterday, and already sold one! It is my very first sale, so I was extra giddy about it! I can’t wait to share my next item next week.

Love,

Jamiegoof

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Lactation Toffee Blondie Bars

Dear Sis,

Today I popped baby into a sling for his morning nap and got to the business of finding a way to disguise the taste of brewer’s yeast. It is some nasty stuff, that can ruin a good many tasty things. 

Lactation Toffee Blondie Bars
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Ingredients
  1. 1 c unsalted butter, soft
  2. 1 c dark brown sugar
  3. 2 eggs
  4. 2 heaping T brewer's yeast
  5. 2 heaping T flax meal
  6. 1 t vanilla extract
  7. 1/2 t baking powder
  8. 1/4 t baking soda
  9. 1/4 t salt
  10. 1 c unbleached flour
  11. 2 c old fashion oats
  12. 1 (8 oz pkg.) Heath Milk Chocolate Toffee Bits
Instructions
  1. Grease and flour a 8x8 baking pan. Preheat oven to 350.
  2. Cream together butter and sugar. Beat in eggs, one at a time.
  3. Beat in lactation stimulating flax and yeast, vanilla, baking powder and soda, and salt.
  4. Stir in flour and oats. Fold in chocolate and toffee bits.
  5. Spread batter into prepared pan. Bake 35-45 minutes, or until tester comes out clean.
Tag Sis, You're It! http://www.tagsisyoureit.com/
Yay! I got it on my first try. I wasn’t expecting such yummy results that don’t even require tweaking:) I hope this is only one of many in a series of lactation cookie recipes.

Love,

b

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