Orange Cream Cheese Balls

I have never been able to ride the marmalade train. I wish I liked it, but something about the too-sweet taste and the aggressively chewy texture just makes it too much work for a toast topper. (Which is unfortunate, because I've always fancied the idea of sitting down to a civilized afternoon tea with crumpets and marmalade and clotted cream. This fantasy also involves a butler and an English country manor, so it's safe to say I have a long way to go before I get there.)

I do, however, like to cook and bake with marmalade, because it's an easy way to pack a lot of citrus flavor into a dish without adding a lot of liquid in the form of juice. These Orange Cream Cheese Balls make good use of marmalade, mixing it with white chocolate and cream cheese to form soft, tangy candies that actually taste like creamsicles! Try rolling them in toasted coconut or chopped nuts, to add a little extra flavor and a crunchy texture.

Get the recipe: Orange Cream Cheese Balls

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Orange Cream Cheese Balls Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Chocolate Sour Cream Fudge

My refrigerator doubles as a home for wayward dairy products. At any given time I might have two tubs of opened sour cream, a mostly-empty container of greek yogurt, a big vat of cottage cheese just waiting to go bad, and a forlorn, forgotten carton of buttermilk hanging out on the back of the second shelf. I don't mean to be a bad fridge monitor, but it's tough! I buy some sour cream for a recipe, use part of it, things get shuffled around, and boom! It's two months later and I'm finding a fuzzy green mess that used to be delicious sour cream. What's a girl to do?

The obvious answer is to keep better track of my dairy, and to use it up before it goes bad. I could do this the boring way (ie, in another dinner recipe) or the fun way! Guess which way I prefer? Chocolate Sour Cream Fudge uses a cup and a half of sour cream, which is guaranteed to cut down my excess sour cream stores by a good amount. You could also substitute full-fat plain greek yogurt (the naturally thick kind) for some or all of the sour cream, if you have a medley of dairy in your fridge, as I do. The sour cream adds a delicious tang to this old-fashioned chocolate fudge, but you don't have to stop there. Try one of these other sour cream candy recipes too:

• Chocolate Sour Cream Fudge
• Sour Cream Fudge
• White Chocolate Fudge
• Brown Sugared Walnuts
• Fudgy Nuts

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Photo c2012 Elizabeth LaBau, licensed to About.com, Inc.

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Chocolate Cream Cheese Fudge

(c) 2008 Elizabeth LaBau, licensed to About.com, 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

Ingredients:

• 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)

Preparation:

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.

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Chocolate Cream Cheese Truffle

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

This recipe for chocolate cream cheese truffles is simple, and produces deliciously creamy truffles with a deep chocolate taste. This recipe yields about 24 1-inch truffles.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 3.5 cups powdered sugar
• 8 ounces softened cream cheese
• 4 ounces unsweetened chocolate
• 1/2 cup cocoa powder, for rolling

Preparation:

1. Pour the cocoa powder into a shallow pie pan and set aside.

2. Chop the chocolate into small pieces and microwave it until melted, stirring after every 45 seconds to prevent overheating. Set the chocolate aside.

3. In the large bowl of an electric mixer, combine the softened cream cheese and powdered sugar. Beat the mixture on medium speed for a minute or two, until well-combined.

4. Stop the mixer and add the melted chocolate. Beat until combined, stopping to scrape down the sides of the bowl as needed.

5. Remove the bowl from the mixer, cover it with cling wrap, and refrigerate until the candy is firm enough to scoop, about 20-30 minutes.

6. Once the candy is firm but not hard, scoop it into small balls using a teaspoon or candy scoop. Roll the balls in the cocoa powder and place on a plate or into an airtight container. When stored properly in the refrigerator, these truffles will keep for up to a week. For best taste and texture, serve these truffles at room temperature.

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