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1  COOKING / Dessert / Re: Exploding Peppermint Truffles- Really Explode in Your Mouth on: April 22, 2013 08:41:32 PM
I've made lots of flavors.  Any filling recipe you want to follow works with these really.  Another thing I've been doing more recently is to just mix the pop rocks into chocolate and pour that into the molds.  (I've been using good quality chocolate now, so that it will still be tasty.)  Doing it that way makes it so that when you are eating the chocolate it doesn't really pop, but right towards the end of the chewing it all starts to pop and it keeps crackling after the chocolate is gone.
2  COOKING / Dessert / Re: Exploding Peppermint Truffles- Really Explode in Your Mouth on: February 17, 2013 03:45:02 PM
I saw the idea somewhere, but I don't remember where.  I will say that if you plan on transporting these to make the poprocks inside... Otherwise they.stick to the paper.
3  COOKING / Recipes and Cooking Tips / Re: One Hour Bread from Scratch on: January 02, 2013 08:45:30 AM
Yup, it makes the oven humid so the bread doesn't get dry.
4  COOKING / Dessert / Tirimisu Truffles on: December 31, 2012 07:29:34 PM

I think that these are going in my permanent recipe book... if I ever get around to making one.

Basically they are delicious.  They are sweet, but not as sugary sweet as most chocolate.  Probably because there isn't actually all that much chocolate in these.  (Not having so much chocolate may not seem like a selling to point to some people... but you've got to have an option for people that aren't as much of chocoholics as the rest of us!)


-2 Cups White Chocolate Chips
-2/3 Cup Mascarpone Cheese  (Can be substituted with 1oz Cream Cheese, 2 Tablespoons Heavy Whipping Cream and 1 Tablespoon Sour Cream.)
-1 Teaspoon Instant Coffee Mixed with 1/2 Teaspoon Water
-2 Tablespoons Spiced Rum
-White Chocolate Candy Coating
-Unsweetened Cocoa Powder to Decorate

Melt the white chocolate in the microwave and stir in the mascarpone cheese (or cream cheese substitute), rum and coffee.  Fill your molds and sprinkle with cocoa powder.

*** You could also put the filling into the refrigerator to cool and roll these out by hand if you don't have candy molds.

I've got some tips on filling molds on my blog:  http://papercookies.blogspot.com/2011/12/creamy-caramel-filled-chocolates.html
5  COOKING / Dessert / Exploding Peppermint Truffles- Really Explode in Your Mouth on: December 31, 2012 07:27:46 PM

These are tasty as well as super fun to eat!  When you first bite into them they "explode" in your mouth, and the sensation stays the whole time you are eating the candy.  The secret?  Pop rocks!

I made these peppermint flavored, but they could be any flavor you want.

Just make the filling by heating 3/4 cup of heavy whipping cream on the stove until just boiling.  Pour this over 10oz of chocolate chips in a large bowl.  Mix this until it forms a smooth mixture.  Add peppermint flavoring, or whatever flavor you would like.

Fill the candy molds, and then while the chocolate is still soft top with pop rocks.  (I used peppermint flavored pop rocks.)

***You could also roll these by hand and then roll them into pop rocks if you don't have candy molds.

I've got some tips on filling candy molds on my blog: http://papercookies.blogspot.com/2011/12/creamy-caramel-filled-chocolates.html
6  COOKING / Dessert / Butterfinger Cups From Scratch on: December 31, 2012 07:22:28 PM

I've seen tons of recipes out there for "Butterfinger Truffles" where all they did was crush the candy bar and mix it with chocolate ganache... I didn't feel like this would cut it, so I found how to make the candy myself.

I love it... it tastes like Butterfinger, and surprisingly it feels like you are eating a Butterfinger!


1 cup granulated sugar
2/3 cup light corn syrup
1/3 cup salted butter
2 1/2 cups confectioners' sugar
1/3 cup powdered milk
1 teaspoon vanilla
2 cups  creamy peanut butter
Chocolate coating

In a medium sized bowl, combine the sifted confectioners' sugar and powdered milk. Set to the side. 

In a medium saucepan, combine the granulated sugar, corn syrup and butter. Bring to a boil on high heat, stirring constantly. Once it reaches the boiling point, reduce heat to medium and continue stirring for about 5 minutes, stirring occasionally. Stir in the vanilla extract and remove from heat. 

Add the confectioners' sugar and powdered milk mixture to the wet ingredients.

Pour mixture into a large microwave safe bowl and mix with peanut butter.  Microwave in 15 second intervals until it is smooth but grainy.  (My sugar mixture clumped up, so I had to actually blend the mixture until it was right.) 

Fill your candy molds or roll by hand into balls and coat those if you don't have candy molds. 

I have posted some tips on filling candy molds on my blog:  http://papercookies.blogspot.com/2011/12/creamy-caramel-filled-chocolates.html
7  COOKING / Dessert / Cinnamon Candied Almonds on: December 31, 2012 07:17:47 PM

Mix 1 Cup of Sugar with 3 Cups of Almonds, 1/2 Tablespoon of Cinnamon and 1/4 Cup of Goldschlager.

Heat this in a skillet until the coating turns brown and starts to clump up.  (It will get very syrupy before this, but if you keep stirring and heating, it will brown and become a more grainy coating.)

Pour this out onto a baking sheet lined with wax paper and let them cool.

That's it!  Instead of goldschlager, feel free to use water and flavor with any kind of extract you want, and I'm sure it would be delicious!
8  COOKING / Recipes and Cooking Tips / One Hour Bread from Scratch on: December 31, 2012 07:07:19 PM

This bread only took me about an hour to make... and a lot of that was just waiting for the bread to rise and then bake, so I had plenty of time to make the soup we were having for dinner.

Just mix 1 1/2 cups of water with a packet of fast acting yeast, 1/4 cup of honey, 2 cups of flour, a dash of salt, oregano, basil and pepper.  (You could really add anything to the bread at this point as far as flavoring you would like.  I just chose to go with herbs because this bread was going with soup for dinner.)

Slowly ad more flour until a soft dough is formed.  Turn this out onto a floured board and continue adding flour and knead the dough until the it is no longer so sticky.  This takes several minutes.

Form this into a loaf and lightly dust the bottom with flour.  Place this onto a baking sheet, cover with  dish towel and let rise for half an hour.  While the bread is rising place a baking tin with ice in it into the preheated oven (400 degrees).

Once the bread has doubled in size, cut some slits in the top and bake for 20 minutes.  (I forgot to cut slits into the top of mine, so the back of it separated, and it would be much prettier if it had happened on top instead.)

Then just slice it up and enjoy!
9  PAPER CRAFTS, SCRAPBOOKING & ATCs (ARTIST TRADING CARDS) / Paper Crafts: Completed Projects: General / Re: Christmas Cards (My first attempt with Copic Markers) on: December 12, 2012 07:21:13 PM
I wish I could take credit for the tree!  I got the tree from this website... I thought it was amazing too!
10  PAPER CRAFTS, SCRAPBOOKING & ATCs (ARTIST TRADING CARDS) / Paper Crafts: Completed Projects: General / Christmas Cards (My first attempt with Copic Markers) on: December 11, 2012 05:30:58 PM
To make some of my Christmas cards this year, I decided to try out Copic markers... I think that I like them!   

I'm sure that you can tell where I made some mistakes, but for a first go, I think I did a pretty good job.  (Especially since I did'n't want to buy very many colors in the beginning.)

I've got the colors I used and some other pictures on my blog if you want more information...  does anyone have any good resources for Copic coloring? 

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