Saturday, 31 March 2012

Marshmallow Easter Eggs

You know the old saying "there's more than one way to skin a cat"? Well, I can't testify to the veracity of that (having never needed a skinned cat in my life) but I can tell you that there's more than one way to make an egg-shaped candy. If you plan in advance and don't mind spending a little money, you can buy egg-shaped candy molds, like you'd use to make Sugar Easter Eggs. If you're more of a do-it-yourselfer, you can use a hollowed-out egg shell, like with the Solid Chocolate Eggs I talked about a few days ago. Or maybe you're a minimalist, and like to use your hands to make egg shapes, like with these Chocolate-Peanut Butter Eggs. All good options! But I have a fourth trick you might not be familiar with: cornstarch.

Yes, plain old cornstarch.

In addition to making fondant less sticky and thickening soups and gravies, cornstarch makes an awesome candy mold. All you have to do is pack it in a pan, press your shape of choice into the starch, and pour in your candy filling. The cornstarch does a great job of holding the shape and making custom candy molds, and the best part is, you can re-use it endlessly, and then bake with it when you're done.

You can see a cornstarch mold in action in this recipe for Marshmallow Easter Eggs. I use a large soup spoon to make egg shapes in the starch, then pipe in some loose marshmallow filling. After a setting period, I have egg-shaped marshmallows--no fancy mold required. Check out the photo tutorial showing how to make these eggs for full details. This method also works really well with gummies, jellies, and other soft candies that are difficult to mold in traditional ways.

Get the recipe: Marshmallow Easter Eggs
Marshmallow Easter Eggs Photo Tutorial

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Marshmallow Easter Eggs Photo c2010 Elizabeth LaBau, licensed to, Inc.

View the original article here

Crispy Nutella Truffles

Crispy Nutella Truffles photo(c) 2011 Elizabeth LaBau, licensed to, Inc.

Crispy Nutella Truffles taste just like Ferrero Rocher chocolates! A smooth Nutella filling is studded with whole toasted hazelnuts and crisp wafer cookies. A coating of chopped toasted hazelnuts and chocolate completes the truffles.

Yield: 32 small truffles


  • 4.5 oz (125 g) cream-filled wafer cookies, chocolate or vanilla flavor
  • 7 oz (half of a small jar) chocolate-hazelnut spread, like Nutella
  • 1/2 cup whole toasted hazelnuts
  • 1/2 cup chopped toasted hazelnuts
  • 12 oz chocolate candy coating


1. Place the cream-filled wafers in the bowl of a food processor and pulse it until they are coarsely chopped. They should be in small pieces, but still have some texture—stop before they turn to dust. Alternately, you can chop the wafers with a knife or put them in a plastic bag and smash them with a rolling pin.

2. Mix the wafer pieces and Nutella together in a bowl, and stir until they're well-combined. Press a layer of cling wrap on top of the mixture and refrigerate it until firm, about 2 hours.

3. Once the Nutella mixture is firm enough to scoop, use a teaspoon or a candy scoop to form small 1-inch balls. Press a whole hazelnut into the center of each chocolate, and roll them briefly between your palms to make them round.

4.Roll the balls in the chopped hazelnuts until they're coated with nuts, and roll them once more in your hands to embed the nuts in the chocolate. Refrigerate the nut-coated truffles until very firm.

5. Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. When it is fluid and free of lumps, use forks or dipping tools to dip the nut-covered truffles in the candy coating. If you have extra chopped nuts left over from the previous step, you can sprinkle the tops of the truffles with chopped nuts while the coating is still wet.

6. Once the chocolate coating is completely set, your Crispy Nutella Truffles are ready to be enjoyed! They can be stored in an airtight container at room temperature for a week, or in the refrigerator for two weeks. Crispy Nutella Truffles should be served at room temperature for the best taste and texture.

View the original article here

Easter Egg Cake Pops

Is it so wrong that I prefer a basket full of these Easter Egg Cake Pops, instead of the real thing? Of course, I appreciate dyed and decorated hard-boiled eggs as much as anyone else. But if the contest is between real eggs and these moist, lemony bites of cake, dressed up in white chocolate, sprinkles, and candies...well...if that is wrong, I don't want to be right. I mean, look at these beauties. Can you blame me?

Not only are these Easter Egg Cake Pops fun to look at (and eat) they're a blast to decorate. Haul out your sprinkle collection, pick up some mini M&Ms or chocolate-covered sunflower seeds, and let your creativity run wild. When you're done, you'll have a beautiful collection of bright, vibrant cake pops, ready to be stuffed into baskets, given as gifts, or enjoyed as a treat for the cook! If you've never made cake pops before, I have a photo tutorial showing how to make Easter Egg Cake Pops!

Get the recipe: Easter Egg Cake Pops
Easter Egg Cake Pops Photo Tutorial

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Easter Egg Cake Pops Photo c2011 Elizabeth LaBau, licensed to, Inc.

View the original article here

How to Make Easter Bunny Truffles

For an easily printable recipe, please see the Easter Bunny Truffles recipe page.

To make Easter Bunny Truffles, start by gathering your ingedients:

  • 8 ounces, or about 1-1/3 cup, chopped chocolate
  • 1/3 cup heavy cream
  • 1 lb white candy coating
  • 1/2 cup sliced almonds
  • Pink and brown chocolate-covered sunflower seeds or other small candies
  • 1/4 cup miniature marshmallows
  • 2 tbsp chocolate chips

View the original article here

Cookbook Review: Choclatique by Ed Engoron

I am a cookbook junkie. I know the internet is the future, hooray technology yadda yadda, but to me, browsing a website for recipes, while convenient, will never compare to the physical act of sitting down with a new book and flipping through the recipes, drooling over the glossy pictures, and really getting to know the author through the recipes.

Even though I have a robust--some might say embarrassingly large--collection of dessert cookbooks, I'm always on the lookout for more, which is why I was more than happy to accept a copy of Ed Engoron's new cookbook, Choclatique: 150 Simply Elegant Desserts.

Engoron, the co-founder of artisan chocolate company Choclatique, has crafted his book around a unique concept: the book begins with five basic ganache recipes, and each subsequent dessert recipe utilizes at least one of the five ganaches. The ganache types include milk chocolate, dark chocolate, white chocolate, hot fudge, and spiced dark chocolate. The recipes range from chocolate soup to s'mores pizza, lava cakes to cheesecakes, milkshakes to chocolate waffles. The wide variety of recipes and the creative ways the ganaches are incorporated really emphasize the versatility of the ganache recipes. Sure, they're sometimes used as a dip or a garnish, but they're often incorporated straight into the recipes in unusual ways as well.

The book itself is beautiful. It's a sturdy hardcover with lovely photos (although not all recipes have pictures, which would be a requirement in my perfect world.) There are numerous sidebars called "ChefSecrets" with tips about ingredients and preparation for the recipes. Engoron has also traveled to over 130 different countries in his quest to learn about chocolate, and scattered amongst the recipes are sections titled "Ed's Journal" where he shares anecdotes and photos from his journeys. In short, this is a cookbook for those who love diving into cookbooks and reading and learning about food, not just consulting recipes.

I've tried four of the five ganache recipes, and they've all been hits. The method he uses is different than my usual method, but I was pleasantly surprised to find that they were all very reliable and produced beautiful, unbroken ganaches every time. The dessert recipes themselves are fun and different. There are some usual suspects (cookies, souffles, puddings) but also some unexpected and adventurous twists, like chocolate pasta and 3-D chocolate-filled pancakes. For a book coming from the founder of a chocolate company, there are actually not too many candy recipes, so it's a good buy for those who want an all-around chocolate dessert cookbook.

The biggest drawback is built into the concept of the book itself: because all of the recipes require at least one ganache, even basic recipes are a two-step process of first making the ganache, then making the recipe itself. And if the recipe requires two or three ganaches, as some do, that increases the time factor and ingredients needed. This setup isn't practical for every cook, and can be a detriment when a recipe requires just a small amount of ganache. There are some recipes where the ganache isn't an integral part and could probably be omitted, but of course this isn't true for every recipe.

My other critique is that the ganache recipe yields are given in weight, but all of the recipes calls for volume measurements. Yes, this is nitpicky, but hear me out! When making a recipe that requires a small amount of ganache (say, 1/2 cup) you may want to half or quarter the original ganache recipe so as not to be left with lots of leftovers, but it's difficult to know what the volume yield will be until you make the ganache. This isn't a huge deal, but it would be convenient to have the yields be in the same format, or (ideally) include both weight and volume for the recipes. As it is, Engoron says the ganaches can be kept for up to three months in the refrigerator, so if you're a regular dessert maker, there's plenty of time to put them to good use before they spoil.

Of course I couldn't talk on and on about this cookbook without also sharing a recipe! The publisher was kind enough to give me permission to reprint a recipe from Choclatique, and naturally I had to choose a candy recipe to share with you all. I chose a recipe for Chocolate Peanut Butter Chip Glazed Fudge, which is an easy microwave fudge that includes semi-sweet chocolate, condensed milk, and dark chocolate ganache. Peanut butter chips are added at the end, and the whole thing is finished with a delicious peanut butter glaze.

The recipe only requires 1 cup of ganache, so I recommend making a half batch of the ganache, or making a full batch and rolling the rest into truffles or using it as a chocolate sauce over ice cream or cake!

Get the recipe: Chocolate Peanut Butter Chip Glazed Fudge

Disclosure: I received a review copy of this cookbook from the publisher. I did not receive any additional compensation. For more information, please see our Ethics Policy.

View the original article here

Eggs, Eggs, Everywhere...

It has come to this. I have so many Easter egg candy recipes, it became impossible to choose which ones should be featured on the blog and which should languish in relative obscurity. They're like my children. I love them all. (And then, unlike children, I eat them.) Aaanyhow, let's forget cannibalism and get back to Easter candy. Here's a quick and dirty guide to a few Easter egg recipes you might enjoy making & eating over the next few weeks:

Chocolate-Peanut Butter Easter Eggs are flavored with chocolate and peanut butter, natch, but also cream cheese to add a smoothness, tang, and bit of intrigue to this familiar flavor combination. Reviewers say they're "wonderful" and "yummy"--try them yourself and see what you think!

And on the other end of the PB spectrum, we have Marshmallow-Peanut Butter Easter Eggs. Salty peanut butter and sweet marshmallow combine to produce delicious, light, and fluffy Marshmallow-Peanut Butter Easter Eggs. I like to coat these in peanut butter candy coating (Wilton's is one brand that makes this) but if you can't find it, you can use regular chocolate candy coating or even melted chocolate chips.

You'd think I could come up with a better name than "Crunchy Easter Eggs," but sometimes my creativity is used up in the kitchen, leaving me with descriptive but vaguely boring candy names. You'll just have to trust me when I say the taste of these treats is more exciting than the moniker. Crunchy Easter Eggs feature graham crackers, toasted coconut, and chunky peanut butter, giving the eggs lots of texture and a slightly savory flavor that's a nice break from the traditional sweeter-than-sweet Eater candies.

Did somebody say sweet? Coconut Easter Eggs, reporting for duty! I'm not going to sugarcoat it--these puppies are sugarcoated. But if you love the taste and texture of shredded coconut, you will love these eggs, which mix coconut with cream cheese for a soft and chewy filling.

Finally, try a little something different with these Double Chocolate Easter Eggs. The filling is made from chocolate pudding, but the chocolate coating on the outside is the real secret: the eggs use unsweetened chocolate, as opposed to the more common semi-sweet or milk chocolate varieties. It's a bold move, but the unsweetened chocolate isn't too bitter when combined with the sweet filling, and it gives these eggs a deeper chocolate taste that makes them stand out.

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Photo c2011 Elizabeth LaBau, licensed to, Inc.

View the original article here

Friday, 30 March 2012

How to Make Toffee

Break the Toffee into?Pieces

toffee (c) 2008 Elizabeth LaBau, licensed to, Inc.

Once the toffee is cool, carefully break it apart on the scored lines into small squares. At this point, the toffee is finished and can be served plain. If you wish to dip it in chocolate, proceed to the next step.

View the original article here

Candied Flowers

Candied Flowers are beautiful, edible flowers that are coated with a thin layer of egg white and sugar to preserve them. Candied or crystallized flowers add a delicate floral flavor and a beautiful appearance to any dessert.

A note about ingredients: edible organic flowers can be found packaged in the herb section of many grocery stores. You can also look for them in season at local farmer's markets, or grow your own. Just be sure that the flower variety is edible and no pesticides are used! Egg whites are necessary to this recipe, so if consuming raw eggs is a concern, use a pasteurized egg white. Finally, if you do not have superfine sugar, you can easily make your own following these instructions.

Be sure to check out the photo tutorial with step by step pictures showing how to make candied flowers!


  • 1-2 cups of edible organic flowers
  • 1 egg white, at room temperature
  • 1 tsp water
  • 1/2 cup superfine sugar
  • Small paintbrush
  • Wire drying rack


1. Add the water to the egg white and whisk it gently with a fork or small whisk just until a few bubbles appear.

2. Working with one flower at a time, dip the paintbrush in the beaten egg white and gently paint all the petals on the front of the flower. Turn the flower over and paint the back of the petals as well. It's important that all the surfaces be covered so that the flowers are properly preserved.

3. Hold the flower over the bowl of superfine sugar and sprinkle the top with a thin, even layer of sugar. Turn the flower over and sprinkle the bottom with sugar as well.

4. If there are large clumps of sugar anywhere, dust it off gently so that only a thin, even layer of sugar remains on the flower.

5. Place the flower on a wire drying rack to dry completely. Smooth the petals out and arrange it how you would like—once it is dry it can no longer be moved, so take the time now to get it to look its best. Repeat the process of brushing the flowers with egg white, covering them with sugar, and arranging them on the drying rack until all of the flowers have been candied.

6. Allow the flowers to sit at room temperature until they are completely dry. Depending on the humidity in your house, this can take anywhere from 4-24 hours or longer. When they are finished the petals will be stiff.

7. Carefully store your candied flowers in an airtight container at room temperature for up to two weeks. They are very delicate, so pack them between layers of waxed paper and be very gentle when handling them. They will absorb moisture from the air, so it is best not to store them in the refrigerator, and avoid placing them on wet desserts until the last possible moment.

View the original article here

Tuesday, 13 March 2012

Chocolate-Covered Bacon

Chocolate-Covered Bacon photo(c) 2011 Elizabeth LaBau, licensed to, Inc.

Sweet meets salty in this recipe for Chocolate-Covered Bacon. If you've never tried bacon and chocolate together, you might be surprised at how well rich, semi-sweet chocolate complements the smoky flavor of crispy bacon. I like to top mine with a few sprinkles of flaked sea salt, but you can use toasted nuts or any other toppings of your choice.

Cook Time: 10?minutes

Total Time: 10?minutes

Yield: 12 pcs chocolate-covered bacon


  • 12 strips good-quality bacon
  • 1 lb chocolate or chocolate candy coating
  • Flaked sea salt, chopped nuts, or other toppings of your choice


1. Prepare the bacon according to the package directions, either on the stovetop or in the oven. Make sure you cook the bacon until it is crispy.

2. Once the bacon is cooked, drain the fat and let it cool, then pat both sides with a paper towel of the bacon to remove any lingering fat on the surface.

3. Melt the chocolate in a double boiler or in the microwave. If you are using chocolate candy coating, simply melting it is fine. If you are using real chocolate, I recommend tempering it by following these directions, so that it remains shiny and hard at room temperature.

4. Holding a strip of bacon at the top, carefully dip most of it into the melted chocolate. I prefer to keep about an inch of bacon uncovered, so that is easier to eat (and easier for other people to identify what they are eating!) but you can always use a fork to dip the bacon completely in the chocolate if you want it entirely covered up. If you have trouble dipping the bacon, use a spoon to pour the melted chocolate over the bacon until both sides are covered to your liking.

5. Lay the chocolate-dipped bacon on a tray or plate covered with waxed paper. While the chocolate is still wet, sprinkle the top with flaked sea salt, chopped toasted nuts, or any other toppings you'd like. Repeat until all of the bacon is covered with chocolate.

6. Refrigerate the tray to set the chocolate, for about 15 minutes. Once set, let the bacon come to room temperature, and it's ready to eat! Store Chocolate-Dipped Bacon in an airtight container in the refrigerator for up to 3 days.

Variation: To add an extra flavor boost, candy your bacon first using these instructions for Candied Bacon, and then proceed to dip them in chocolate!

View the original article here

How to Make Candy Corn Cake Pops

Scoop the Cake Pops Into?Balls

Candy Corn Cake Pops Picture (C) 2010 Elizabeth LaBau, licensed to, Inc.

Using a cookie scoop or teaspoon, form the mixture into small balls and roll them between your hands briefly to compact them. If you're using a standard-size 1 tablespoon cookie scoop, you should get around 48 cake pops from this recipe.

View the original article here

Biscoff Fudge

Are you familiar with Biscoff spread? It's like peanut butter, only instead of being made with peanuts, it's made with COOKIES. As soon as I heard about it, I wondered why I didn't invent the stuff myself. After all, I pretty much make a living turning sugar into slightly different forms of sugar. As for Biscoff spread, it's a magical thing: creamy, sweet, with a mild spicy flavor just like the popular Biscoff cookies from which it is made. Is it healthy? Heck no, but it sure is tasty!

Since the spread is so close to peanut butter in consistency, I figured it could be used in candy recipes with good success. I adapted a peanut butter fudge recipe to create Biscoff Fudge, a smooth and rich fudge packed with cookie flavor. To intensify the Biscoffy-ness, I also added crushed Biscoff cookies into and on top of the fudge to add more flavor and crunch.

You may be wondering, where can you find Biscoff spread? Well, their website has a handy locator where you can see which retail stores in the US carry it. I found mine at Cost Plus World Market, but I'm sure it varies a lot depending on location. Also, Trader Joe's sometimes carries a product called Speculoos Cookie Butter, which is very similar and can also be used in this recipe with excellent results. For my international readers, I think that in some locations (parts of Europe, for example) speculoos spread is very common, while in others it may well be impossible to find, for which I am very sorry. EVERYONE deserves some cookie spread (and cookie fudge!) in their lives once in awhile.

Get the recipe: Biscoff Fudge

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Biscoff Fudge Photo c2012 Elizabeth LaBau, licensed to, Inc.

View the original article here

An Illustrated Guide to Helpful Candy Tools

Making candy does not necessarily require any special tools, and many delicious confections can be made with minimal equipment. However, many recipes do call for tools like candy molds or thermometers, and if you are interested in making candy on a regular basis, you might find some of these tools helpful. This guide is designed to introduce you to basic candymaking equipment.

Candy Thermometer PictureCandy ThermometerCandy Molds PictureCandy MoldsLollypop Molds PictureLollipop MoldsDipping Tools PictureDipping Tools
Candy Cups PictureCandy Cupscandy colors pictureCandy Colorspastry bagPastry Bag and TipsBench ScraperBench Scraper
pastry brushesPastry BrushesOffset Spatulas PictureOffset SpatulasCandy Scoop PictureCandy Scoops

View the original article here

Nutella Oreo Truffles

I know, I knooooow, last week was an all-Nutella week, and here I am shoving another Nutella recipe down your throat. I promise it's the last one for awhile! Please forgive me--it's just so easy to get excited about these Nutella Oreo Truffles! They're a quick and easy variation on Oreo Truffles, with toasted hazelnuts and chocolate-hazelnut spread in every Oreo-y bite. How can you be mad about that?

Get the recipe: Nutella Oreo Truffles

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Nutella Oreo Truffles Photo c2012 Elizabeth LaBau, licensed to, Inc.

View the original article here

Monday, 12 March 2012

Layered Oreo Fudge

This fudge recipe has twice the Oreo-rifficness. (I'm pretty sure that's a real word.) For one thing, crushed Oreo cookies are stirred right into the chocolate fudge layer, giving the chocolate a little bit of texture and that not-too-sweet cocoa taste Oreo cookies are famous for. Secondly, it's made to actually resemble an Oreo cookie, with two chocolate layers sandwiching a sweet vanilla cream filling. This Layered Oreo Fudge is a fun play on more traditional cookies & cream fudge recipes, and you can mix it up by adding different flavors or coloring to the middle layer. Think about a mint cream filling, or orange cream, or strawberry cream--yum!

Get the recipe: Layered Oreo Fudge

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Layered Oreo Fudge Photo c2009 Elizabeth LaBau, licensed to, Inc.

View the original article here

Shamrock Fudge

What's luckier than finding a four-leaf clover? How about finding an edible four-leaf clover? Well, maybe all clovers are technically edible--what do I know? I didn't major in Cloverology. What I'm trying to say is, I have a recipe for Shamrock Fudge that's way better than finding some special weed with four leaves. This particular fudge is a simple microwave fudge made with white chocolate and condensed milk, then flavored with mint extract to make it nice and refreshing. The best part, though, is the decoration--I swirl green food coloring through it to give it a marbled look, then roll the edges of the shamrock-shaped fudge pieces in green sprinkles to make them sparkle. One bite of these babies, and you'll feel like the luckiest person alive.

Get the recipe: Shamrock Fudge

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Photo c2011 Elizabeth LaBau, licensed to, Inc.

View the original article here

Sweet Honey Nougat

Honey and nuts are a classic pairing that enliven this delicious nougat recipe.

Prep Time: 5?minutes

Cook Time: 25?minutes

Total Time: 30?minutes


  • 1 cup nuts (of your choice), finely chopped
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • 2-1/3 cup marshmallow cream or fluff
  • 1-1/2 tbsp shortening
  • 6 tbsp powdered sugar


1. Prepare a square 8-inch pan by lining it with foil and spraying the foil with nonstick cooking spray.

2. Combine the sugar, honey, corn syrup, and water in a large saucepan over medium heat. Bring to 270 degrees.

3. Remove from the heat and let cool for 10 minutes.

4. Add the marshmallow cream and shortening, and beat with a hand blender or stir vigorously with a spoon until well mixed.

5. Stir in the powdered sugar and the chopped nuts.

6. Pour into the prepared pan and allow to set at room temperature overnight.

View the original article here

Chocolate Cream Cheese Fudge

fudge picture(c) 2008 Elizabeth LaBau, licensed to, Inc.

This chocolate cream cheese fudge recipe is rich and tangy, with a deep chocolate flavor. If you don’t like the bittersweet taste of dark chocolate, I recommend cutting down on the unsweetened chocolate—either use four ounces instead of six, or substitute some milk chocolate for the unsweetened. The nuts are optional, but I find they help cut the richness and add a great flavor and texture to the fudge. Hazelnuts and almonds are my preferred variation, but you can experiment with your favorite nuts.

Prep Time: 10?minutes

Total Time: 10?minutes


  • 6 ounces unsweetened chocolate
  • 6 ounces cream cheese, softened to room temperature
  • 2 tsp evaporated milk or cream
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1.5 cups chopped nuts (optional)


1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Chop the chocolate into even pieces with a large knife. Place the chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

3. Place the softened cream cheese and the evaporated milk in the bowl of a large stand mixer and beat with the paddle attachment until smooth. (Alternately, a hand mixer can be used.)

4. Stop the mixer, add the melted chocolate, and beat until well-mixed. Stop the mixer again and add the powdered sugar and vanilla extract, and mix until the fudge is smooth and well-combined. Stir in the nuts by hand, if you’re using them.

5. Pour the fudge into the prepared pan and spread it in an even layer. Let it set at room temperature for 2-3 hours, or in the refrigerator for 1 hour.

6. Once set, cut the fudge into small squares and serve at room temperature. Fudge may be stored in an airtight container in the refrigerator for several weeks.

View the original article here

Nutter Butter Truffles

Ever feel like Oreos get all the fun? (I'm sure the answer to that rhetorical question is "no," since normal people probably don't ponder cookies in an anthropomorphized fashion.) However! If you're like me, and you spend precious brain cells thinking about these things, you might start to feel like Oreos get all the glory in the cookie aisle. They're made into cheesecake crusts, turned into truffles, and mixed into ice cream on a regular basis. What are the other cookies to do?

In the case of Nutter Butters, I recommend fighting back and creating a truffle of your own. These Nutter Butter Truffles are similar to the popular Oreo truffles, but they use a mixture of peanut butter and cream cheese (and of course, peanut butter-flavored Nutter Butter cookies) in the candy base. If you're a peanut butter fan, you'll love this easy cookie truffle variation, and if you're an equal opportunity cookie lover, you'll appreciate the attempt at cookie diversity.

Get the recipe: Nutter Butter Truffles

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Photo c2008 Elizabeth LaBau, licensed to, Inc.

View the original article here

Tuesday, 6 March 2012

How to Make A Paper Cone

Adjust the?Cone

Paper Cones photo (c) 2011 Elizabeth LaBau, licensed to, Inc.

With your right hand, pull the end of the triangle up toward your left hand, so that all of the triangle corners are gathered together. You might need to push or pull the cone a bit to get them to line up and to ensure that the tip of your cone does not have a big opening. You can do this by wiggling the outer layer--the long leg of the triangle--around, adjusting the angle in order to shrink the hole at the bottom of the cone. You want the hole at the tip of the cone to be so small as to be invisible.

View the original article here


Candy Recipes Template by Ipietoon Cute Blog Design