Cookie Dough Truffles

Cookie Dough Truffles
by: Paula Deen

*BEWARE: VERY ADDICTING!!!:)
Recipe makes about 50.

Ingredients:

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 cup all-purpose flour

1 (14-ounce) can sweetened condensed milk

1/2 cup semisweet mini chocolate morsels

1 cup finely chopped pecans

1 1/2 lb chocolate bark candy coating, melted

Directions:

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook’s Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
http://www.pauladeen.com/recipes/view2/cookie_dough_truffles/

You can use mini cupcake holders to make them not quite as messy.

Here shows the truffle cut in half.

She has a sweet tooth like her momma!

 

Christmas Sugar Cookies

Christmas Sugar Cookies

Very delicious and festive!

Ingredients & Supplies
6 cups flour
3 teaspoons baking powder
2 cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon salt
red food coloring
green food coloring
various Christmas cookie cutters - stocking and candy cane for red dough and
Christmas trees for green dough

Directions
1. Cream butter and sugar.
2. Add eggs and vanilla.
3. Mix dry ingredients and add to butter mixture.
4. Mix well.
5. Divide the mix in half. Add and mix red food coloring into half and green in the other half. (If you wait and put the red food coloring on the dough after it is slightly chilled, it will make a tie-dye effect that looks cool for the candy canes.)
5. Chill for 1 to 2 hours.
6. Roll to desired thickness and cut into desired shapes. I like using a stocking and candy cane cutter for the red dough and a Christmas tree cutter for the green dough.
7. Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.

*Dough freezes well*

Hazelnut Pumpkin Pie

I love coffee creamer, so when I saw that this recipe calls for hazelnut creamer, I just had to try it!

Hazelnut Pumpkin Pie
by: Sunny Anderson
*freezes well

Yummy!!!!!!!!!!

Ingredients

* 2 cups graham cracker crumbs
* 3 tablespoons sugar
* 3 tablespoons hazelnut creamer, divided
* 1/2 cup butter, melted
* 1 (8-ounce) package cream cheese
* 3/4 cup light brown sugar
* 3 eggs
* 1 (15-ounce) can pumpkin puree
* 1/2 cup heavy cream
* 1/4 teaspoon allspice
* 1/2 teaspoon salt

Directions

Heat oven to 350 degrees F.

To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.

For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.