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Tasty Tuesday: Irish Potato Candies (no potatoes involved)

A Potato

It is almost St. Patrick’s day and that means it is time to start making some potato candies! And no there are no potatoes involved at all, they are just called like that  because they look like potatoes because of the cinnamon. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They really are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them. Scroll to the bottom of the page to get the printable version of the recipe.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

irish potatoes

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Tasty Tuesday: Irish Potato Candy (No potatoes involved)

Irish potato candy

Irish potato candy

Next week is St. Patrick’s Day and I figure it would be a great opportunity to post a simple St Patrick’s Day treat. I apologize for not posting treats on Tuesdays and I will make sure to be more mindful of posting. Once I am done at my university this semester (getting my degree in May 🙂 ) I will be posting more! Now, back to these candies. Do not let the name fool you, they do not contain potatoes at all. They get their name because they look like little potatoes. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They  are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

Tasty Tuesday: Easy Chocolate Truffles

Truffles

Recipe Below

I posted this recipe a year ago around Christmas time because it is simple and fun to make. Yesterday I made the truffles but used snowflake sprinkles and holly sprinkles to give it the Christmas feeling and have named them “Reindeer Poop“. Yes, I know it is weird but the name really does make me giggle. Let’s be real, it is okay to have a little fun sometimes. Seriously the recipe is not that hard. I was pressed for time yesterday so instead of letting it cool for 2 hours I just put the chocolate fudge centers in the freezer to cool so that it was easier to roll. The picture above is from last year. I apologize I forgot to take pictures before I wrapped them in the goodie bags. Just remember have fun with decorating! It is the best part! Well, no eating them is…but decorating is a close second!

Ingredients:
2 cups semi sweet morsels
1 can condensed milk
1 tablespoon of vanilla extract
1 bag melting wafers

1. Use a double boiler to melt your chocolate. If you do not have a double boiler take a small sauce pan, and water to it and then place a heat safe bowl over the top. It should sit comfortably over the pan without touching the water. Add your chocolate morsels to it and let it begin to melt.

2. Once the chocolate begins to start melting stir in the can of condensed milk and the vanilla extract. Continue to stir the ingredients together until it is nice and smooth.

3. Remove the chocolate from the stove and spread onto wax paper. Place the chocolate and wax paper into a bowl and refrigerate until completely cooled, this usually takes at least 1-2 hours. You want to make sure that it is completely cooled because you will be rolling it and you don’t want it to stick to your hand.

4. Once the chocolate is ready (it will have a fudge like consistency) take small pieces of the chocolate and roll them into small balls the size of a cherry. Prepare at least 30 of these at a time and place them on wax paper.

5. Take about 1/3 of the melting chocolate in a microwave safe bowl and microwave for 30 seconds. if the chocolate is not melted continue to heat at 15 second intervals. You want the chocolate to be smooth.

6. Place one cherry sized ball into the melted chocolate and spoon some of the chocolate over the ball. Ensure that it is fully coated and then place it back onto the wax paper. If you are putting a topping like nuts or sprinkles over the top of the truffle this is where you sprinkle it over the top. The chocolate hardens quickly so make sure that you add the topping you want before coating the next truffle.

7. Continue to coat eat truffle individually and let the coating fully cool. (If you want to drizzle a different chocolate color over the top heat up the chocolate like you did before. Place the melted chocolate in a ziplock bag and cut out a small hole in the corner. Gently squeeze the chocolate moving your hands back and forth to get the desired pattern. This takes practice and patience so that your truffles design can be prettier that how they cam out for me 🙂 )

8. Once the coating hardens you can eat it of course, or place in treat bags or Tupperware. Store in a cool place and enjoy.

Irish Potato Candies…A St. Patrick Day Treat…and No Potatoes Involved

Irish potato candy

Irish potato candy

Last year around St. Patrick’s day I went to a restaurant and my favorite waitress gave me some of these candies from the back room. She me that her and her husband made these every year and they were really tasty. Do not let the name fool you, they do not contain potatoes at all. They get their name because they look like little potatoes. The picture makes them look big but they are about the size of the tip of your thumb.The recipe is really easy too. They are mainly cream cheese, coconut, and cinnamon with a couple of other things. They really are different from a regular candy but they are tasty. As usual, you can add or reduce the ingredient to tweak it just the way you like it. Have fun with it and share it on St. Patrick’s day.

This recipe will give you a few dozen of these candies depending on how big you make them.

Ingredients:
1/4 Cup softened butter
4 oz. Cream Cheese, softened
1 Teaspoon of vanilla extract
8 oz. Confectioners sugar (powdered sugar)
1- 1 1/2 cup of sweetened flaked coconut *add more for a stronger coconut flavor
2 Tablespoons of cinnamon
 
Directions:

1. In a large bowl cream together the cream cheese and the butter. Make sure that they are well combined.

2. Add the vanilla extract and slowly pour in the confectioners sugar in small batches. I find that it is easier to get everything well combined if you just add the confectioner sugar a little at a time. You want it to create a dough. Once you notice that it creates a nice smooth ball you can stop mixing.

3. Stir in the coconut flakes with a spoon.

4. Take the dough and roll them into small balls, they don’t have to be perfect, remember they need to look like small potatoes.

5. Roll each little ball in the cinnamon and place them on a cookie sheet. (I line mine with wax paper or parchment paper for easier clean up).  Chill them for 1 hour.

6. Eat!

Valentines Day Treat-Strawberry Cookies w/White Chocolate

cookies

Cupid’s Kiss Cookies aka
Strawberry cookies and white chocolate chips

Everyone is starting to get all panicky trying to figure out what to buy or make for Valentine’s Day. I understand that this is mainly a time for couples but I like to share the love with my family and friends. I don’t really but into the hype of Valentines Day, in fact Chris and I celebrate it a few days after because we are weird and like it that way. So instead February 14 is a regular day for us but for my family they get a little extra something. This year I tried a couple of new recipes and though the other ones were super tasty these were the easiest and the cutest. For heaven sakes it is a pink cookie! How is that not adorable? I call them Cupid’s Kiss cookies. As I said before they are super easy to make, in fact the main ingredient is a box of cake mix! Yes you heard that right not need to measure out flour etc etc. A few ingredients and you are ready to go! These are really a variation of the basic gooey butter cookie recipe I wrote about before and trust me this one will not disappoint! Only problem is you won’t be able to stop at just one.

Ingredients
1 box Strawberry cake mix
1 package cream cheese (8 oz.)
1/2 cup softened butter
1/4 teaspoon vanilla extract
1-2 teaspoons strawberry extract
1 egg
powdered sugar to roll dough in 
White chocolate chips

Directions:

1.  Make sure you preheat your oven to 375 degrees F.

2. In a medium sized bowl with an electric mixer combine the cream cheese and butter until they are smooth. Make sure you have no chunks of cream cheese.

3. Stir in the vanilla  extract, strawberry extract, and the egg. Once they are well incorporated slowly add in the cake mix. You might find that your dough is perfectly mixed and you still have 1/4 cup of cake mix left over…that’s fine you don’t need it.

4. Refrigerate over night OR if you are impatient like me put it in your freezer for 1 hour.  You want your dough to be firm.

5. Shape the dough into 1 inch sized balls and roll them in the powdered sugar. Place them an inch apart on a cookie sheet.

6. Bake 7-8 minutes and remove them from the oven. Hand place your white chocolate chips, make sure you do not deflate your cookies. (I add the white chocolate chips at this stage because if you put them in earlier they will brown a little while they bake. You want them nice and white).

7. Return your cookies back to the oven for another 5-6 minutes. Your cookies will not be hard, they are meant to be soft and gooey. Just make sure you do not see sections of raw batter. Remove the cookies carefully and let them cool (They will firm up as they cool).  Again these are a version of gooey butter cookies so make sure they are a nice and “gooey”.

8. Get a glass of milk and enjoy!

Easy Chocolate Truffles

Truffles

Recipe Below

One day I was having a huge chocolate craving but all I had were these little semi sweet morsels and that just wasn’t going to cut it. I searched the cupboard until I found a few other ingredients and just went for it. Best case scenario I would have a tasty treat, worse case I would continue to have a chocolate fit. Luckily, I was able to pull off making these delicious chocolate truffles. This recipe does make a large batch, so there will be plenty of it to share. And the best part is you can decorate them different ways to match any occasion. I made this batch around Christmas so I used snowflake sprinkles, as well as mistletoe sprinkles and named called them Reindeer Poop. You can top it with sprinkles, nuts, or even different colorful chocolates. You can go to your local craft stores and they will have plenty of colored chocolates to choose from. I do caution that you should take your time drizzling the other color over your truffle so that it doesn’t come out as messy as mine did. This was my first attempt at this so please cut me some slack. What they lack in being pretty they make up for in flavor!

Ingredients:
2 cups semi sweet morsels
1 can condensed milk
1 tablespoon of vanilla extract
1 bag melting wafers

1. Use a double boiler to melt your chocolate. If you do not have a double boiler take a small sauce pan, and water to it and then place a heat safe bowl over the top. It should sit comfortably over the pan without touching the water. Add your chocolate morsels to it and let it begin to melt.

2. Once the chocolate begins to start melting stir in the can of condensed milk and the vanilla extract. Continue to stir the ingredients together until it is nice and smooth.

3. Remove the chocolate from the stove and spread onto wax paper. Place the chocolate and wax paper into a bowl and refrigerate until completely cooled, this usually takes at least 1-2 hours. You want to make sure that it is completely cooled because you will be rolling it and you don’t want it to stick to your hand.

4. Once the chocolate is ready (it will have a fudge like consistency) take small pieces of the chocolate and roll them into small balls the size of a cherry. Prepare at least 30 of these at a time and place them on wax paper.

5. Take about 1/3 of the melting chocolate in a microwave safe bowl and microwave for 30 seconds. if the chocolate is not melted continue to heat at 15 second intervals. You want the chocolate to be smooth.

6. Place one cherry sized ball into the melted chocolate and spoon some of the chocolate over the ball. Ensure that it is fully coated and then place it back onto the wax paper. If you are putting a topping like nuts or sprinkles over the top of the truffle this is where you sprinkle it over the top. The chocolate hardens quickly so make sure that you add the topping you want before coating the next truffle.

7. Continue to coat eat truffle individually and let the coating fully cool. (If you want to drizzle a different chocolate color over the top heat up the chocolate like you did before. Place the melted chocolate in a ziplock bag and cut out a small hole in the corner. Gently squeeze the chocolate moving your hands back and forth to get the desired pattern. This takes practice and patience so that your truffles design can be prettier that how they cam out for me 🙂 )

8. Once the coating hardens you can eat it of course, or place in treat bags or Tupperware. Store in a cool place and enjoy.

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