Outrageous Brownie Truffles

Please visit my new blog, Make It and Bake It with Beth, for the brownie truffles recipe.

One Dozen Brownie Cookies

My friend posted the link to this recipe on Facebook the other day, with the caption "making these tonight." However, when I followed up with her several days later, she still hadn't made them! I decided that I needed to try the recipe for myself. Greg was out shooting an event, and Wendy was down for a nap, and I got the urge to bake! I knew I didn't need 3 dozen cookies though, so I decided to cut the recipe into a third to make only a dozen cookies. It probably is a good thing that I didn't make the 3 dozen, because the cookies I did make went really, really fast between me and Greg. When I first took the cookies out of the oven, a little piece broke off and I took a bite. I wasn't impressed, and I let my friend on Facebook know. But then after they cooled completely, I dusted them with the powdered sugar, took another bite, and had to eat my words (and the rest of that cookie). The texture of these brownie cookies are soft and chewy and crunchy and gooey all at the same time. They have just the right amount of chocolate in them and just the right amount of sweet. I suggest you make these cookies as soon as you can. Enjoy!

Recipe for One Dozen Brownie Cookies

INGREDIENTS:

1 ounce of bittersweet baking chocolate (I used Ghirardelli)
5 1/2 Tbsp. of unsalted butter, softened at room temperature
1/2 cup plus 2 Tbsp. of sugar
1 tsp. of pure vanilla extract
1 large egg
3/4 cup of all-purpose flour
1 Tbsp. plus 1 1/2 tsp. of cocoa powder
3/8 tsp. of baking powder (use a 1/8 tsp. to measure each, scantily filled)
1/8 tsp. of salt
Powdered sugar, for dusting

DIRECTIONS:
Preheat the oven to 350 degrees. Generously grease a baking sheet with a pat of butter.

Put the baking chocolate into a microwave safe bowl and heat on high in the microwave for about 45 seconds. Remove the chocolate from the microwave and stir. If not fully melted, heat for another 10 - 20 seconds. Once melted, set aside to cool.

Put the softened butter and sugar into a large mixing bowl. Use an electric hand mixer set on medium high speed to mix until well incorporated, about 2 minutes. Then slowly add in the cooled chocolate and mix on low. Then add in the vanilla extract and egg and mix again on low.

Put the flour, cocoa powder, baking powder, and salt into a small bowl and stir. Pour half of the flour mixture into the wet mixture and use the electric hand mixer to beat on low speed until combined. Then add in the rest of it and beat again on low until combined.

Use a one tablespoon cookie dough scoop to scoop up batter and place on prepared baking pan. Bake for 11 minutes. Remove from oven, let the cookies sit on the pan for 2 minutes, and then use a spatula to gently transfer them to a baking rack so they can cool completely. Once cooled, sprinkle with desired amount of powdered sugar.

Recipe makes approximately 1 dozen cookies. They taste best when cooled. Store in an airtight container on the kitchen counter.

Recipe Adapted from: The Pioneer Woman

Homemade Chocolate Peanut Butter Cups (way better than Reese's)!

I created something in my kitchen the other day that was truly amazing. A friend of mine was celebrating a birthday, and I remembered that she had said that Reese's peanut butter cups were her favorite candy. I found this homemade peanut butter cup recipe online, and I didn't think that I had everything i needed to make them. I almost decided to make peanut butter whoopie pies instead, but then at the last second I realized I had what I needed to make these adorable little treats! They were incredibly easy to make, and they tasted way better than I had even imagined that they would. I put some in a cellophane baggie, tied it with a cute ribbon, and delivered my gift. I also left quite a few of the peanut butter cups at home, but I only got to eat about two of them. My husband has been back at work on the home renovations with my dad, and they ate the peanut butter cups during their work breaks! They told me that they were way better than Reese's and that they were really, really good. I think you will probably agree. Enjoy!

Recipe for Homemade Chocolate Peanut Butter Cups (way better than Reese's)!

INGREDIENTS:

For the peanut butter filling
1/2 cup of creamy peanut butter
2 Tbsp. of unsalted butter, softened at room temperature
1/3 cup of confectioners' sugar (powdered sugar)
1/8 tsp. of salt

For the chocolate coating
1 cup of semisweet chocolate chips
1 cup of bittersweet chocolate chips
6 ounces of coarsely chopped milk chocolate
1 1/2 Tbsp. of creamy peanut butter

DIRECTIONS:
Line mini muffin pans with paper liners. Use a small pat of unsalted butter and your fingers to lightly butter the bottoms and sides of the liners. 

Put the peanut butter and softened butter into a bowl. Use a hand mixer set on medium speed to combine. Then add in the confectioners' sugar and salt and mix on medium speed until well incorporated. Taste, and add in more sugar or salt to desired taste. Set aside.

Put the semisweet chocolate chips, bittersweet chocolate chips, milk chocolate, and peanut butter into a microwave safe bowl. Microwave on medium power for about a minute, then stir. Continue microwaving for about one minute at a time and stirring until the chocolate is smooth.

Using a teaspoon, drop 1 to 1 1/2 teaspoons of the chocolate mixture into the bottom of each liner. Then use a half teaspoon and drop about 1/2 teaspoon to 3/4 teaspoon of the peanut butter mixture on top of the chocolate. Then top the peanut butter with another teaspoon or so of the chocolate. Add on decorative sprinkles, if desired. Place them in the fridge until they are set, about 2 hours.

Enjoy them right out of the fridge for more of a crunch, or at room temperature for a more smooth texture. Delicious either way!

Recipe Adapted from: Taste of Home

Makes approximately 2 dozen peanut butter cups.

Dark Chocolate Ginger Truffles

Please visit my new blog, Make It and Bake It with Beth, for the dark chocolate ginger truffles recipe. 

Nutella Cupcakes with Creamy Nutella Frosting & Nutella Ganache

Remember how just the other day I said I really wasn't craving things like cake these days, and that I was totally cool with healthy sweet fixes? Well, it's still true, but I certainly enjoyed these cupcakes after making them on Saturday. Our neighborhood had a crab feast/cookout and everyone in the neighborhood got to sign up to bring a dish. I chose a dessert because I figured if I had a hard time getting out the door that it wouldn't matter if I was a little late, and because I think baking is way more fun then preparing a potato salad. I was having a hard time deciding what to make and when I finally decided on cupcakes, I knew they had to be these Nutella ones. I put Nutella in the cupcake itself, in the frosting, AND in the ganache topping. If you're a Nutella fan, this cupcake is definitely for you! I didnt' get a chance to take a picture before the cookout so I was secretly hoping there wouldn't be any left so I had an excuse to make them again, but Greg came back with two of them in hand. They were a hit in my house and a hit with the neighbors, and I definitely might have to make them again very soon! Enjoy.

Recipe for Nutella Cupcakes with Creamy Nutella Frosting & Nutella Ganache

INGREDIENTS:
For the cupcake
2 cups of water

2 cups of unsweetened cocoa powder
2 2/3 cups of flour
4 tsp. of baking powder
1/2 tsp. of salt
2 sticks unsalted butter (16 Tbsp.), softened at room temperature
2 cups of granulated sugar
1 Tbsp. plus 1 tsp. of pure vanilla extract
1/4 cup of Nutella
4 eggs

For the frosting
2 sticks unsalted butter (16 Tbsp.), softened at room temperature
1 cup Nutella
2 cups powdered sugar
3 Tbsp. of heavy whipping cream

For the ganache topping
7 Tbsp. heavy whipping cream
5 ounces semisweet chocolate, finely chopped (or 5 ounces chocolate chips - I used Ghiradelli)
2 Tbsp. Nutella
1/2 tsp. of coconut oil


DIRECTIONS:
Preheat the oven to 375 degrees. Line muffin tin with cupcake liners. Bring the water to a boil and then add in the cocoa powder and whisk until mixture is smooth. Remove from heat, let rest for a minute, then put in fridge to cool.

In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, use an electric hand mixer to beat the butter and sugar on medium speed until smooth and creamy, about 2 minutes. Add the Nutella and vanilla and mix until well incorporated. Add in the eggs, one at a time, beating after each addition. Slowly add in the flour mixture and beat on low speed until just incorporated. Remove cocoa mixture from fridge and with the mixer running, add it in a steady stream and beat on low. Scoop batter into cupcake liners (I filled them almost to the top of the liner, but you can fill just 3/4 full if you want). Put in oven and bake for about 16 - 19 minutes (I baked mine for 17:30). Remove from oven and then transfer cupcakes to wire rack to cool.

Once cooled, make the frosting. Use an electric hand mixer to beat the butter on medium speed until smooth and creamy, about 3 minutes. Then add in the Nutella and mix until well incorporated. Add in 1 cup of the powdered sugar and mix and then add in the other cup and beat until smooth. Pour in the 3 tablespoons of cream and beat until well incorporated. Frost the cupcakes.

Once cupcakes are frosted, make the ganache topping. Put the chocolate or chocolate chips into a bowl. Heat the cream in a small saucepan over medium heat. While the cream is heating, put the Nutella and coconut oil in a small microwave safe bowl and microwave for 30 seconds. Then stir, and microwave for another 30 seconds. Continue as needed until the mixture is thin and pourable. Once the cream comes to a very slight boil and is hot to the touch, pour it over the chocolate or chocolate chips. Stir until smooth and creamy and then add in the Nutella mixture and stir. Use a spoon or fork to put over the frosting in a fun design or just globs, it still will taste the same! Put cupcakes in fridge so the ganache topping can harden before serving.

Store cupcakes in an airtight container in the fridge. They taste amazing the first day they are made and pretty amazing the second day too. Store in fridge for up to 5 days.

Recipe makes approximately 22 cupcakes. You should have enough frosting for all the cupcakes - unless you like TONS of frosting - then you might want to double the frosting recipe!

Recipe Adapted from: Sally's Baking Addiction 

Dark Chocolate Lemon Truffles (made with chocolate chips)

Typically I do not make truffles with chocolate chips. I actually do not think I have ever made any truffles with chocolate chips, unless you count the chocolate chip cookie dough truffles, where the filling has mini chocolate chips. Well, I don't have the time to be a chocolate snob anymore (or the money), so I'm glad these turned out so amazingly delicious.  I had been wanting to make these truffles for awhile. I chose to make them last night as a distraction because my due date came and went, but still no baby. Usually I make these lemon truffles with Scharrfen Berger bittersweet chocolate. I thought I had some in my baking cabinet, so when I set out to make them, I realized I actually had an unsweetened chocolate baking bar with 99% chocolate - not ideal for truffles (but it did work well as a topping). I had half a bag of semisweet Ghiradelli chocolate chips in the cabinet, and I thought, hey, I'll give these a try. They worked perfectly! It was so nice to eliminate the step of finely chopping the chocolate for the truffles because I usually use the big baking bars. These truffles have the perfect balance of rich chocolate and zesty lemon. I rolled and coated them this morning and started the day with 18 of them - now there is only 1 left in the fridge (shared between 5 people - I did not eat them ALL)!  I have a feeling I'll be pregnant until mid-April. But I'm on my maternity leave, so I'll just stay home to make and eat truffles all day long. Yum! I hope you love these truffles as much as I do. They are delicious and easy to make. An added bonus of eating a dark chocolate lemon truffle over other treats is that one truffle only has about 55 calories. So if you eat three for breakfast, you still are having an under 200 calorie  breakfast (not that I know anyone who would ever do something like that...)! Enjoy!

Recipe for Dark Chocolate Lemon Truffles (made with chocolate chips)

INGREDIENTS:

8 Tbsp. of heavy whipping cream
1 1/4 tsp. of lemon zest
5 ounces of Ghiradelli semisweet premium baking chips
2 tsp. of freshly squeezed lemon juice
Cocoa powder
1/2 ounce of bittersweet or unsweetened baking chocolate, grated with a box grater (optional)
Cacao nibs (optional)
Extra chocolate chips, for topping

DIRECTIONS:
Put the heavy cream and the lemon zest into a small saucepan and set over medium heat. Once it simmers, remove from heat and pour in the chocolate chips. Cover the saucepan for 5 minutes. After 5 minutes, gently stir the mixture until it is completely smooth. Gently stir in the lemon juice. Cover the saucepan (make sure to wipe the lid of any moisture before covering) and set in the fridge for several hours or overnight.

Put the cocoa powder into a shallow bowl. Lightly dust your hands with the powder. Scoop up some of the mixture and then use your hands to roll into 3/4-inch balls. Dust with more cocoa if desired. Continue until the mixture is gone. Then roll each ball into the grated chocolate, cacao nibs, or a combination of both. You might need to use your fingers to gently press down the grated chocolate/cacao nibs onto the truffles. Top each truffle with a chocolate chip. Put truffles into the fridge until you are ready to serve.

Recipe makes approximately 16 - 20 truffles. About 55 calories per truffle. 

Recipe inspired by various cookbooks in my home and sources on the web. 

Salted Caramel Brownies

Back in January I did a baking day with a few of my friends. While gathering ideas for recipes, salted caramel brownies were one of the things that I considered for our baking day. In the end, the best ever chocolate chocolate chip cookies won, because the recipe made more for sharing. I never did forget about those salted caramel brownies though. One of the friends who joined me on the baking day asked me for dinner this past Sunday and I said I would bring a dessert. I remembered that the brownies also caught her interest, so that's what I decided to bring. I made these on Saturday morning. Sadly, Saturday evening and Sunday morning I wasn't feeling too well and neither was my friend's husband, so we had to reschedule our plans. But I still had all those brownies! I dropped some off to her place and shared with Greg and my parents. My parents thought they were the best brownie they had ever had. Greg, on the other hand, said that the brownies were too sweet. Hmm, last time I checked, brownies are supposed to be SWEET! Does anyone disagree with me and agree with Greg? Yeah, I didn't think so. It's okay if Greg doesn't want to eat the brownies though..because that just means there are more for me and Wendy. I already know that Wendy takes after me - she loves sugar too! I hope you enjoy these sweet fudgy gooey and delicious brownies as much as I do.

*Because these brownies are so fudgy, you can actually cut them into mini bites and they can be served as candies or fudge. But I won't judge you if you eat a big brownie or two or three large brownies either.

Recipe for Salted Caramel Brownies 

INGREDIENTS:
For the salted caramel sauce
1/4 cup water
1 cup of granulated sugar
2 Tbsp. of light corn syrup
1/2 cup of heavy whipping cream
1 tsp. of sea salt
1/4 cup of sour cream
For the brownies
1 1/4 cups of all-purpose flour
1 tsp. of coarse sea salt
2 Tbsp. of Dutch processed cocoa powder
A couple pinches of instant coffee powder
11 ounces of bittersweet baking chocolate (I used Ghiradelli), coarsely chopped
16 Tbsp. of unsalted butter, cut into 2-inch pieces
1 1/2 cups of granulated sugar
1/2 cup of light brown sugar, packed firmly
5 eggs, at room temperature
2 tsp. of pure vanilla extract
For topping
Sea salt and coarse sugar

DIRECTIONS:
For the caramel sauce
Put the water, sugar, and corn syrup into a saucepan and set it over medium high heat. Stir almost constantly and cook until it becomes a deep amber color or reaches 330 degrees on a candy thermometer. This will take about 15 - 20 minutes. Be careful not to let the mixture burn!

Then remove the saucepan from the heat. Put the cream in a microwave safe liquid measuring cup and heat for 45 seconds. Then slowly pour some cream down the side of the saucepan and whisk constantly, then continue to add more until all of the cream is incorporated (the mixture will steam and bubble up during this process). Then add in the sea salt and sour cream and mix well. Set the caramel sauce aside to cool.

For the brownies
Preheat the oven to 350 degrees and line a 9 x 13 baking pan with parchment paper. Put the flour, sea salt, cocoa powder, and coffee powder into a smallish bowl and sift together. Put the chopped chocolate and cut butter into a large saucepan and set over low heat. Gently stir until the butter and chocolate are melted and smooth. Remove from heat. Add in the granulated sugar and light brown sugar to the chocolate mixture and use an electric hand mixer set on medium speed to fully incorporate. Then add in the eggs and mix well. Stir in the vanilla extract. Then pour in the flour mixture and stir until just combined.

Carefully spread half of the brownie batter into the prepared pan. Smooth down with a spatula. Then pour the caramel sauce over the top of the batter into an even layer. Top the caramel sauce off with the rest of the brownie batter, making sure to carefully smooth over the caramel and fully covering it. Put into the oven and bake for 30 - 35 minutes, making sure to rotate the pan halfway through the baking process. Remove brownies from oven and transfer to a wire rack to cool completely. Once cooled, sprinkle the sea salt and coarse sugar over the brownies (about 1/2 - 1 tsp.). Cover the brownies and put them into the fridge before cutting. This helps to make them extra fudgy!

Recipe makes about 2 dozen regular-sized brownies and makes about 60 small bites.

Recipe Source: Pink Parsley, originally from Baked Explorations 

Dark Chocolate Coconut Muffins

I just realized I have been posting  a lot of sweets lately, especially sweets that are loaded with chocolate (dark chocolate raspberry truffles and granola chocolate chip cookies). Maybe it's time for me to go on another 5 day sugar withdrawal challenge, because once again I am definitely craving sugar/chocolate. It must be because I am really stressed out over my house being a disaster zone, Greg not having a full-time job, and the arrival of Wendy at the end of next month. I'm so excited to be a mother, but I also feel completely overwhelmed. So, what do I do? I eat chocolate! Isn't that what any other normal woman would do? Yeah, that's what I thought.

I made these chocolate coconut muffins yesterday morning. I came across a delicious looking muffin recipe on Facebook, but it called for cocoa powder - and I'm out. So I went with another recipe I found that used dark baking chocolate. At first when I had a bite I wasn't sold on them - but once they cooled a little more I thoroughly enjoyed them. My parents and Greg loved them and I hope you do too. Enjoy!

Recipe for Dark Chocolate Coconut Muffins 

INGREDIENTS:
7 ounces of dark baking chocolate (60 - 70% cocoa)
1 stick (8 Tbsp.) of unsalted butter
2 cups of all-purpose flour
2/3 cup of granulated sugar
1/2 tsp. of salt
1 3/4 tsp. of baking powder
1 tsp. of pure chocolate extract (or pure vanilla extract)
2 eggs
2/3 cup of 2% milk
1 Tbsp. of heavy cream (optional)
2/3 cup of semisweet chocolate chips
1/2 cup of unsweetened coconut flakes

DIRECTIONS:
Preheat the oven to 350 degrees and line a muffin tin with paper liners. Put the butter and chopped chocolate into a small to medium sized saucepan and set over medium heat. Stir frequently until the butter and chocolate are completely melted and smooth. Remove from heat and set aside.

In a large bowl, mix together the flour, sugar, salt, and baking powder. Then add in the chocolate (or vanilla) extract, eggs, milk, and cream. Whisk together until well incorporated. Then stir in the melted chocolate and butter mixture and stir until smooth and chocolate is evenly mixed into the batter. Fold in the chocolate chips and coconut. Scoop the batter into the paper liners and fill. Put the muffins into the oven and cook for 16 - 19 minutes. Remove from oven and allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.

Put any muffins that are not eaten into an airtight container and store at room temperature or in the fridge.

Recipe Adapted from: Baking Bites

The Best Ever Chocolate Chocolate Chip Cookies

On Sunday I had some friends over for another baking day. We made cinnamon rolls and these chocolate chocolate chip cookies. One friend brought the dough for the cinnamon rolls, and I was in charge of the chocolate dessert. I was torn between brownies with a ganache topping, salted caramel brownies, chocolate cupcakes with Nutella frosting, and the cookies! I decided on the cookies because the recipe made more than any of the other treats and because they are easy to transport. While making the recipe, I realized that I have actually posted this recipe on the blog before - it was one of my first posts. At first I didn't think I would post them again, but after they came out of the oven, I knew they deserved another spot on the blog. They are SO amazingly yummy! My friend's nine-year old son came to help us out in the kitchen, and he went crazy over the cookies. He said they taste better with the sugar rather than the sea salt, but us adults preferred the sea salt topping. On Monday morning I served Greg some cinnamon rolls for breakfast, and he told me that they were way too sweet. I of course loved them, because nothing is too sweet for me, but I told him that he did not have to eat them! He went on to ask why we didn't do a healthy baking day and that we shouldn't put sugary things into our bodies, yada yada yada, and I told him because obviously that is no fun. I let him know that I could give away the cinnamon rolls if he did not want the sweets in the house, and he told me he thought that was a good idea. So I then said "do you want me to give away the cookies too?" And his response was "no, you can leave the cookies." Haha! Anyways, these cookies are rather delicious. They are rich and chewy and chocolatey and gooey and heavenly and better than you ever imagined that they could be. Enjoy!

Recipe for the Best Ever Chocolate Chocolate Chip Cookies 

INGREDIENTS:
2 cups of all-purpose flour

1/2 cup of Dutch processed cocoa powder
2 tsp. baking powder
1/2 tsp. of salt
14 ounces of semisweet (62%) baking chocolate, chopped
4 eggs
2 tsp. of pure vanilla extract
1 tsp. of instant coffee powder
10 Tbsp. of unsalted butter, softened at room temperature
1 1/2 cups of light brown sugar, packed
1/2 cup of granulated sugar
1 3/4 cups of semisweet chocolate chips
Chunky decorative sugar (optional)
Coarse sea salt (optional)

DIRECTIONS:
Put the flour, cocoa powder, baking powder and salt into a medium-sized bowl and mix together. Put the eggs, vanilla extract, and coffee powder into a small bowl and mix well. Put the softened butter into a large bowl and use an electric hand mixer set on medium-high speed to beat until the butter is smooth. Add in the light brown sugar and granulated sugar and beat again until well combined. Set the hand mixer on low speed and gradually pour in the egg mixture and beat until combined.

Prepare the bottom pan of a double boiler with water and set over medium heat. Put the chopped chocolate in the top pan of the double boiler. When the water simmers, set the pan with the chocolate over the water and stir constantly until the chocolate is completely melted and smooth. Remove from heat.

With the hand mixer set on low speed, beat the  butter, sugar and egg mixture while pouring the melted chocolate into the bowl in a steady stream. Beat until the chocolate is well combined into the mixture. Add in the flour mixture and beat on low speed until the ingredients are just incorporated. Pour in the chocolate chips and fold in. Cover the bowl with plastic wrap and allow it to sit for about 30 minutes.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Use a 1 3/4-inch cookie dough scoop to scoop the dough up into balls and set on the baking sheets. Make sure to leave about 1 inch of space between each ball of cookie dough. Sprinkle a little coarse sugar or sea salt over the balls, if using.

Put in the oven. Bake for 12 - 14 minutes. Remove from oven and allow the cookies to cool for 15 minutes, then transfer to a cooking rack to cool completely. Store in an airtight container at room temperature.

*Recipe makes approximately 3 dozen cookies*

Recipe source: Annie's Eats, originally from Baking Illustrated 

Peanut Butter and Pretzel Truffles

Are you still trying to think of little treats you can give out to friends during this holiday season? The other day I posted a really easy holiday baking idea, and that was the Pretzel Rolo Turtles. These peanut butter and pretzel truffles are also pretty easy to make and they are absolutely divine. If you like the sweet and salty combination or have friends that do, I suggest you make these truffles today (or tomorrow or the next day). I think that they are probably best with a dark chocolate coating, but you can try them with milk chocolate too. I topped the truffles with a little bit of coarse sea salt and coarse sugar, which added a super nice touch. I made a batch last Sunday when my friend came over for some holiday baking, but they went quickly, so I'm making some more today. I'm also making some more of the Pretzel Rolo Turtles and these yummy chocolate pretzel treats (that have a Hershey kiss and M & M). I hope you are enjoying the holidays as much as I am! I am super happy this holiday season because I just finished another two grad courses and I am off work for 12 days! Life can't get much better than that - but it gets even better when there is a peanut butter and pretzel truffle in my hand. Yum!

Recipe for Peanut Butter and Pretzel Truffles (Makes about 50)

INGREDIENTS:

1 16 ounce jar of creamy peanut butter
4 cups of crushed salted pretzels (about 6 - 7 cups of whole pretzels)
4 Tbsp. of unsalted butter, softened at room temperature
1 1/4 cups of confectioners (powdered) sugar
12 - 16 ounces of semisweet baking chocolate (I used Baker's brand)
Coarse sea salt and/or coarse sugar for sprinkling (optional)

DIRECTIONS:
To crush up the pretzels, place them into the bowl of a food processor and pulse several times until they are at the size you want. You can make the pretzel pieces chunky or fine, just don't turn them into a powder! Then measure out the crushed pretzels into four cups, if you need more, add more whole pretzels to the food processor and pulse.

Scoop the peanut butter into a large bowl. Add in the pretzels, unsalted butter, and powdered sugar. Use an electric hand mixer set on medium speed to briefly blend the ingredients, then use a large spoon to mix well until ingredients are combined and well incorporated. Line a baking sheet with parchment paper. Use a cookie dough scoop to scoop up batter and form into 1-inch balls with your hands. Place each ball on the baking sheet. Then place the baking sheet in the freezer for 45 minutes to an hour.

Break the chocolate into small pieces (start with 12 ounces of chocolate - if you use it all, then you can melt the remaining 4 ounces) and place in the top pan of a double boiler. Prepare the bottom pan of the double boiler with water and set over medium high heat until steam starts to rise. Then place the pan with the chocolate on top and stir the chocolate until it is completely melted. Turn the heat off. Take the peanut butter pretzel balls out of the freezer. Drop one ball into the chocolate and use a spoon to coat. Place back on the baking sheet and sprinkle with the sea salt or sugar. Continue until all balls are coated with the chocolate. Place in the fridge to harden for about 30 minutes. Store in an airtight container for up to one week.

Recipe source: Annie's Eats

Pretzel Rolo Turtles (A pretzel, Rolo & toasted pecan)

Please visit my new website, Make It and Bake It with Beth, for the recipe for Pretzel Rolo Turtles!

Pumpkin Pie Bars

Well, I'm back to the real world! It's time to face up to all my responsibilities - work, papers, getting ready for the holidays, preparing for the baby, and BLOGGING! My husband and I went to the British Virgin Islands for 10 days. We chartered a sailboat for 8 of those days with my sister-in-law, brother-in-law, nieces, and nephew. It was a good time - but it was harder than I thought it would be to be on boat for so long. It was definitely nice to get away and enjoy some tropical weather and sunshine. Thanksgiving fell while we were on vacation. We had the option of spending $40/person for a Thanksgiving buffet at a restaurant on Virgin Gorda, but considering that we had already spent so much money on food and water (bottled water is $3), we decided to pass. We ate dinner at the pub in the Bitter End. Greg and I shared a tropical pizza and a chickpea salad and for dessert we had a virgin Pina colada! Needless to say, I did kind of miss eating my favorites like stuffing and pumpkin pie. My parents picked us up from the airport at 12:30 AM Wednesday, and my mom brought us some leftover turkey, stuffing, red potatoes, and pumpkin loaf cakes. On Wednesday night, Greg and I ate turkey, stuffing, and mashed potatoes for dinner and had the pumpkin loaf cake for dessert. So we didn't totally miss out. But I was craving more pumpkin, so I decided to go ahead and make some pumpkin pie bars on Thursday morning. I made them before I left town and loved them so much, and because I love them so much I thought I would share the recipe with you. The pumpkin pie bars have a delicious sweet and buttery crust and they are filled with pumpkin and heavenly spices - then topped with some reserve crust mixture and coconut. Yummy!

Recipe for Pumpkin Pie Bars 

INGREDIENTS:
For the crust
1 1/3 cups of all-purpose flour
1/4 cup of granulated sugar
1/2 cup of light brown sugar, firmly packed
1 cup of old-fashioned oats
1/3 cup of almonds
12 ounces of very cold unsalted butter chopped into small pieces (put in freezer for about 15 minutes before using)

For the filling
2 cups of canned pumpkin puree

1 8-ounce package of cream cheese, softened at room temperature
2/3 cup of granulated sugar
3 eggs
1 1/2 tsp. of pure vanilla extract
2 tsp. of ground cinnamon
1/4 tsp. of ground ginger
1/4 tsp. of ground cloves
1/4 tsp. of ground nutmeg

For topping
Reserved crust mixture
Sweetened shredded flake coconut

DIRECTIONS:
Preheat the oven to 350 degrees. Generously butter a 9 x 9 square pan.

Put the flour, granulated sugar, brown sugar, oats, and almonds into the bowl of a food processor fitted with a metal blade. Pulse for a few seconds to incorporate. Scatter the butter pieces over the mixture. Pulse for several seconds until the mixture resembles coarse crumbs. Pour some of the crust mixture into the prepared pan. Use your hands to press down the crust evenly. You should have plenty of reserve crust mixture, but make sure you have at least 1 1/4 cups. Set aside reserved crust mixture. Place pan in oven and cook for about 15 minutes.

While crust is cooking, put the pumpkin, cream cheese, eggs, vanilla, and spices into a large bowl. Use an electric hand mixer set on medium-high speed to mix ingredients until smooth and well incorporated (about 3 - 5 minutes). Pour the pumpkin mixture into the crust. Top with the reserved crust mixture and then top with coconut. Place back in the oven and cook for 25 - 30 minutes. Allow it to cool completely at room temperature, and then cover and refrigerate. Refrigerate for a couple hours before cutting and serving. Makes about 16 servings. Serve with homemade whipped cream, if desired.

Recipe Adapted from: Joy the Baker, originally from Kraft recipes

Best Coconut Macaroons Ever X 2 (w/almonds & chocolate)

Please visit my new blog, Make It and Bake It with Beth, for the coconut macaroons with almonds and chocolate recipe. 

Peppermint Sugar Cookies

I had so much fun making the peppermint truffles the other day! I had leftover peppermints, so I wanted to make another fun treat. I came across a peppermint crunch ball cookie recipe, and I decided to try it out. The cookies did not turn out exactly how I thought they would (I thought they would be crunchier and I didn't think they would flatten - I guess names of recipes can be deceiving), but they were really yummy. The cookie is sweet, but not too sweet - with just the right amount of peppermint. The texture is nice & I love the slight crunch from the crushed mint and sugar. They are cute & festive and perfect for the holidays - enjoy!

Recipe for Peppermint Sugar Cookies

INGREDIENTS:

2 sticks of unsalted butter, softened at room temperature
1 cup of confectioners sugar
1 egg
1/4 tsp. of vanilla extract
3/4 tsp. of peppermint extract
2 1/3 cups of all-purpose flour
1/8 tsp. of salt
10 - 15 crushed mini candy canes or Starlight mints
2 Tbsp. of granulated sugar
Decorative Sugar (optional)

DIRECTIONS:
In a large mixing bowl, beat together the softened butter and confectioners sugar with an electric hand mixer set on medium speed. Mix for a few minutes, until the mixture is smooth and creamy. Add in the egg and mix to incorporate. Stir in the vanilla extract and peppermint extract. Slowly add the flour to the mixture, by pouring in 1/3 cup at a time. Use the hand mixer to beat on low for several seconds after each addition of flour. Mix in the salt. Make sure all ingredients are well blended together. Cover the bowl with a lid and put into the fridge for 1 - 2 hours.

Preheat the oven to 375 degrees. Line baking sheets with parchment paper. In a small bowl, mix together the crushed peppermints (I grind up the Starlight mints in my food processor) and granulated sugar. Take the mixture out of the fridge. Use a cookie dough scoop to scoop the mixture up and roll into 1 1/2-inch balls. Coat the balls in the crushed mint and sugar mixture and place on baking sheet. Space each ball about 2-inches apart from each other. Place in oven and bake for 12 - 14 minutes.

Optional: About 3 minutes before the cookies are finished baking, sprinkle decorative sugar on top of each cookie and then put back into the oven.

Once cookies are finished baking, transfer them to a wire rack to cool.

*Makes about 3 dozen cookies.

Recipe Adapted from: Mr. Food

Dark Chocolate Peppermint Truffles

I was going to wait to post this recipe over the weekend, but I am just so excited about it that I had to share it now! I made peppermint truffles for the first time yesterday. The filling was made with a dark chocolate ganache with peppermint extract, and then I dipped them in dark chocolate and sprinkled on some crushed mints. They were pretty amazing. I took some by a friend's house this morning on my way to work, and she messaged me to let me know that they are the best truffles I have ever made (she has sampled the coconut truffles, sweet cream and walnut truffles, cookie dough truffles, and pumpkin truffles)! I think I might agree with her, but I need to go eat another one before I can know for sure. Greg loved them too, and so did my coworkers at the elementary school.

These truffles are the perfect holiday baking project - all of your friends, coworkers, and family would love to have some of these delicious festive treats! They would also be great to serve at a holiday party, or at a shower that is held during the holiday season. Enjoy.

Recipe for Dark Chocolate Peppermint Truffles 
INGREDIENTS:

For the filling
10 ounces of semisweet baking chocolate, chopped very finely
8 ounces of whipping cream or heavy whipping cream
1 1/2 - 2 tsp. of peppermint extract (I used 2 tsp.)
For the coating
16 ounces of semisweet baking chocolate, coarsely chopped or broken in half
10 - 15 crushed mini candy canes or Starlight mints

DIRECTIONS:
For the filling
Chop the chocolate. It can be chopped by putting it into the bowl of a food processor and pulsing until chopped very finely. Put the chocolate into a heat-safe metal bowl. Put the cream into a small saucepan. Set the saucepan over medium heat and bring it to a simmer (watch it closely). Once it simmers, pour it over the chopped chocolate. Let it sit for 1 - 2 minutes. Gently stir the mixture for about a minute, making sure to fully incorporate the cream and chocolate together. Stir it until it is smooth and completely dark in color.  Stir in peppermint extract.  Let it rest on the countertop for about 10 minutes. Cover the bowl with a lid and place it into the refrigerator for several hours, to allow the mixture to harden.

Use a cookie dough scoop to scoop up the mixture and then roll with your hands into 3/4-inch to 1-inch balls. Place the balls onto parchment lined containers. Cover the containers and place in the freezer for at least 2 hours.

For the coating
Line a baking sheet with parchment paper. Put the crushed mints on a corner on the baking sheet or in a small bowl. Use a small spoon to sprinkle the mints onto the truffles, when ready for that step.

Put the coarsely chopped chocolate into a small to medium saucepan. Put about 3/4 cup of water into the bottom pan of a double boiler. Set the double boiler over medium-high heat. When steam begins to come up, place the saucepan with the chocolate on top of the boiler. Stir the chocolate frequently until it is completely smooth and melted. Turn off the stovetop. Take one container of the filling out of the freezer. Drop one of the balls into the melted chocolate, and use a spoon to completely coat. Use the spoon to carefully place the truffle onto the baking sheet. Sprinkle the crushed mints on top, while the chocolate is still wet. Repeat until each truffle is coated with the chocolate. Repeat with the remaining containers of the filling in the freezer.

Place the baking pan with the truffles in the fridge, and allow the coating to harden before serving.

Recipe makes 25 - 30 truffles.

Recipe Adapted from: Food For My Family 

Dark chocolate peppermint truffles - possibly the best truffles I have ever made...

NOTE: Since there is cream in the filling, it is best to store the peppermint truffles in the fridge - don't let them sit out long. 

Mexican Hot Chocolate Cookies (chocolate Snickerdoodles)

Yesterday on my lunch break I stopped at Sweet Hearts Patisserie, a bakery in Annapolis. I have been there a couple times before, but I had never sampled any of their yummy-smelling and great-looking treats. I always order a hot chocolate and resist the urge to buy anything else. Well, it was a long week, and yesterday I could not resist the urge. I saw "Mexican Hot Chocolate Cookies" right in front of me, and by the time my drink was ready, my mind was made up - I was not leaving the store without the cookie! The cookie was pretty big, so when I got back to work I asked my coworker if she would be willing to share it with me. If I hadn't asked her to share, I would have had no problem finishing the cookie myself. It was so super yummy. The cookie itself was crispy on the outside and chewy on the inside, and the flavors of chocolate and cinnamon were intoxicating.

Today I decided to recreate the cookie in my own kitchen. I found a few different recipes online for the cookies, and I followed one with only a few minor changes. The batter is made with cocoa and just a little cinnamon, and then the dough is rolled in a delicious mixture of sugar, cinnamon, and ancho chile powder. These cookies are kind of like Snickerdoodles, but they are chocolate instead.  They smelled so good while baking, and they tasted amazing. Greg has already had several of the cookies since I pulled them out of the oven. I will definitely be making these again. I think I might take some to the neighborhood holiday party next week! Enjoy.

Recipe for Mexican Hot Chocolate Cookies 

INGREDIENTS:
For the cookie dough

2 sticks of unsalted butter, softened at room temperature

1 1/2 cups of granulated sugar
2 large eggs
2 1/4 cups of all-purpose flour
1/2 cup of cocoa powder
2 tsp. of cream of tartar
1 tsp. of baking soda
1/4 tsp. of sea salt
1/4 tsp. of cinnamon
For the cinnamon-sugar coating
1/3 cup of granulated sugar
2 tsp. of cinnamon
A dash or two of ancho chili powder (optional)

DIRECTIONS:
Preheat the oven to 400 degrees.

In a large bowl, beat together the softened butter and sugar with an electric hand mixer set on medium speed. Beat until smooth and creamy. Add in the eggs, and incorporate well.

In a medium bowl, sift together the flour, cocoa powder, cream of tartar, baking soda, salt, and cinnamon. Pour the dry ingredients into the butter mixture. Mix together the ingredients with the electric hand mixer set on the lowest speed, until the ingredients are well incorporated and a batter is formed.
In a small bowl, stir together the sugar, cinnamon, and ancho chile powder - this is the cinnamon-sugar coating.

Use a cookie dough scoop to scoop up about 1 tablespoon of the batter. Use your hands to form the dough into balls, and then roll each one into the cinnamon-sugar mixture, until fully coated. Place on a baking sheet, and leave about 2-inches of space between each (I put about 12 on a baking sheet, using 3 baking sheets). Place baking sheet in the oven and bake for 5 minutes. Rotate the baking sheet, and then cook another 5 or so minutes. The cookies are done when they begin to crack on the tops. After you remove the cookies from the oven, let them rest on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

***Makes about 3 dozen (36) cookies***

Recipe Source: A Pretty Life 

The Best Pumpkin Pie with Homemade Whipped Cream

Oh, pumpkin pie - how I love you. If you are still looking for the perfect recipe for pumpkin pie this Thanksgiving, look no further, because you have come to the right place. This pumpkin pie is incredible. The secret is in the sweetened condensed milk - it makes for a really nice consistency, and it enhances the flavors of the cinnamon, nutmeg, and ginger.

I first came across this recipe last winter. I will never try another recipe for pumpkin pie again, because this one really is the absolute best. This pie taste delicious when it is warm or cold, and it is great with or without whipped cream. But since whipped cream makes everything better, I usually opt for a piece topped with whipped cream. If you have never had homemade whipped cream, you are missing out. Once you have it, you probably will never buy store-bought whipped cream again.

I hope everyone has a very happy Thanksgiving! I have a lot to be thankful for, but today I'm especially thankful for pumpkin pie!

Recipe for the Best Pumpkin Pie with Homemade Whipped Cream

For the pie crust

INGREDIENTS:
1 1/4 cups of all-purpose flour
1 Tbsp. of granulated sugar
1/4 tsp. of kosher salt
1 stick of very cold butter, chopped into small chunks
3 - 4 Tbsp. of ice-cold water
DIRECTIONS:
Place the flour, salt, and sugar into the bowl of a food processor fitted with a metal blade. Pulse briefly to just combine. Add in the very cold pieces of butter. Pulse several times until the mixture resembles coarse crumbs (about the size of peas). With the food processor running, slowly pour a tablespoon of the water through the feed tube. Continue to pour in more water, a tablespoon at a time. After you have poured in 3 tablespoons of water, add in the fourth tablespoon if the dough has not yet left the sides of the bowl. Allow the food processor to keep running until the dough completely leaves the sides of the bowl and forms into a ball. Carefully remove the dough from the food processor and wrap in saran wrap or seal in a plastic bag. Put into the refrigerator for 45 minutes.
For the pumpkin pie filling
INGREDIENTS:
1 14-ounce can of pumpkin
1 14-ounce can of sweetened condensed milk
2 eggs, beaten with a fork
1/2 cup of light brown sugar, packed
2 Tbsp. of granulated sugar
1 1/2 tsp. of ground cinnamon
1/2 tsp. of ground ginger
1/2 tsp. of ground nutmeg
1/2 tsp. of salt
1/4 tsp. of ground cloves
1/8 tsp. of vanilla extract
DIRECTIONS:
Place all of the ingredients into a large mixing bowl. Beat the ingredients together with an electric hand mixer set on medium speed for two minutes.
For assembly and cooking
Preheat the oven to 425 degrees.
Take the dough out of the fridge. Place it into a 9 to 10-inch pie pan. Use your hands to firmly press and work the dough so it is evenly distributed onto the bottom and the sides of the pan. Pour the pumpkin pie filling mixture into the pan. Place the pie pan into the oven and cook for 15 minutes. After 15 minutes, lower the oven temperature to 350 degrees. Cook for another 45 - 50 minutes. Cool the pie on a cooling rack for at least 20 minutes before serving. Makes 8 - 12 servings.

Pie Crust Recipe Source: Annie's Eats
Pumpkin Pie Recipe Source: Food.com

Recipe for Whipped Cream
INGREDIENTS: 
1 cup of heavy whipping cream (chilled)
1 Tbsp. of confectioners sugar (powdered sugar)
DIRECTIONS:
Place a medium to large metal mixing bowl and the whisk attachment for an electric hand mixer into the freezer. Let chill for about 10 minutes. Once chilled, pour the cup of heavy whipping cream into the bowl. Attach the chilled whisk to the electric hand mixer. Beat the cream on high speed for about one to two minutes, then add in the powdered sugar. Continue to beat on high speed for several minutes, or until the cream starts to form soft peaks. This recipe makes enough whipped cream to serve on each piece of pie (or at least it should)! 

Chocolate Marshmallow MADNESS!

I thought I was making up a new truffle recipe when I made these, and the name of the truffles were going to be "chocolate marshmallow madness truffles." But then I realized they weren't really like truffles, because they turned out to be more like chocolate marshmallow yumminess and gooeyness - covered in chocolate. Yes, I really did make something chocolate and covered it with chocolate - and it was wonderful.

This recipe was inspired by the frosting on the ice cream cone cupcakes. I tried making these once before, but the butter did not work too well in the recipe. So I omitted the butter this time, added some mini chocolate chips to the mix, and it was a success. My coworkers approved, Greg approved, and I hope you will also approve of the madness! Make sure to enjoy the chocolate marshmallow madness with a glass of milk.

Recipe for Chocolate Marshmallow MADNESS! 

INGREDIENTS:
For the inside:
2 7-ounce jars of marshmallow creme
1 1/4 cups of chocolate chips (regular sized)
1/4 cup of cocoa powder
1/2 tsp. of vanilla extract
1 - 1 1/2 cups of mini chocolate chips (depending on your desired amount of chunkiness)
For the coating:
16-ounces of semisweet baking chocolate squares, broken in half

DIRECTIONS:
For the inside:
Melt the 1 1/4 cups of regular-sized chocolate chips in a smallish saucepan set over medium-low heat, stirring occasionally. Remove the chocolate from heat once it is melted and smooth. Set aside to cool slightly.
Put the marshmallow creme, cocoa powder, and vanilla extract into a large mixing bowl. Add in the slightly cooled melted chocolate and the mini chocolate chips. Using an electric hand mixer set on medium-low speed, beat the mixture together for a couple minutes until it is smooth and all ingredients are well incorporated. Stir in more mini chocolate chips, if desired. Cover the bowl with a lid and put it in the fridge for several hours, preferably overnight.
After mixture has been refrigerated, line a couple freezer-safe containers with parchment paper. Take the mixture out of the fridge and use a cookie dough scoop to form the marshmallow filling. Scoop a little out and roll into 1-inch (or larger) balls. Place each one onto the parchment lined containers. Cover the containers with foil and place in the freezer for a few hours (or more).
For the coating:
Line a baking sheet with parchment paper.
Place the broken squares of baking chocolate into a medium-sized saucepan. Prepare a double boiler with about 1/2 cup of water, and set the double boiler over medium heat. Once steam starts to come up through the boiler, set the saucepan of chocolate on top. Allow the chocolate to melt, stirring frequently. Once the chocolate melts, turn off the heat. Take the chilled chocolate marshmallows out of the freezer. Drop each one into the melted chocolate one at a time and use a spoon to coat. Use the spoon to carefully place each one onto the prepared baking pan. Once you have coated each one, place baking sheet into the refrigerator. Allow the chocolate to harden. Once the chocolate has hardened, they are ready to eat. I found that they actually taste best at room temperature, so you can take them out of the fridge to sit until they are ready to be served.

Easy Fudge with Cacao Nibs

Happy Election Day! I hope you voted or plan to vote. I vote this fudge for president - it will not disappoint you!

I love this fudge recipe. Not only is the fudge delicious, but it is SO easy to make. I like the fact that I can make the fudge without the use of a candy thermometer. Whenever I try to make something that requires a reading on a candy thermometer, I always lose patience and figure that 5 - 10 degrees lower should suffice. And it never does...

This fudge has a subtle coffee flavor with a hint of cinnamon. The texture is smooth and creamy, and you will love the slight crunch from the cacao nibs. I shared some of this fudge at work yesterday, and it was quite the hit. My coworkers also vote yes to this fudge, and I hope that you will too. Enjoy!

Recipe for Easy Fudge with Cacao Nibs

INGREDIENTS:
4 Tbsp. of unsalted butter
1 7-oz. jar of marshmallow cream
2/3 cup of heavy whipping cream
1/2 cup of granulated sugar
1 1/4 tsp. of instant ground coffee
1/4 - 1/2 tsp. of cinnamon
1/4 tsp. of salt
12 ounces of semisweet baking chocolate (62% cocoa), very finely chopped
1 - 2 tsp. of SCHARFFEN BERGER cacao nibs

DIRECTIONS:
Carefully fit a piece of foil into the bottom and on all four sides of an 8 x 8 pan. Very lightly grease the foil in the pan with the end of a stick of butter.
Put the baking chocolate into the bowl of a food processor fitted with a metal blade. Pulse until the chocolate is chopped very finely. Set aside.
Place the butter, marshmallow cream, heavy cream, sugar, ground coffee, cinnamon, and salt into a medium sized saucepan. Set it over medium heat. Stir to combine the ingredients and allow it to come to a boil. Once it boils, stir it constantly for about 4 - 5 minutes. Then remove the saucepan from heat and immediately pour in the chocolate, and stir until the mixture is completely smooth. Pour the mixture evenly into the prepared pan. Sprinkle the cacao nibs on top of the fudge mixture. Cover the pan with foil and store in the fridge until it hardens, about 4 hours.
Carefully remove the foil from the fudge. Use a long sharp knife to cut it into desired size pieces. Store fudge in the fridge in an airtight container. Enjoy!

Recipe Adapted from: Annie's Eats

Pumpkin Chocolate Chip Truffles

Pumpkin chocolate chip truffles, garnished with gingersnap crumbs!

I think I have made up my mind about something. My favorite homemade truffle would have to be these pumpkin chocolate chip truffles covered in dark chocolate. Don't get me wrong, I still LOVE the cookie dough truffles, coconut truffles, and chocolate truffles, but the pumpkin truffles are my fave. As my coworker and I discussed, the pumpkin filling is a nice contrast to the chocolate. To me, the pumpkin truffles are kind of special since I really only make them during the autumn months. The filling kind of taste like pumpkin pie, with yummy flavors of gingersnap, cinnamon, pumpkin, orange zest & more. The pumpkin truffles were a huge hit at Carrie's shower the other weekend, and a couple friends asked for the recipe. So here it is - enjoy!

Recipe for Pumpkin Chocolate Chip Truffles 
INGREDIENTS:

6 ounces of white chocolate, chopped (I used Ghirardelli baking bars)
4 ounces of cream cheese, softened at room temperature

3/4 cup of graham cracker crumbs
3/4 cup of finely ground up gingersnaps
1/8 tsp. of grated orange zest
1/4 tsp. of cinnamon
2 Tbsp. of powdered sugar
1/2 cup of canned pumpkin
1/3 cup of semisweet mini chocolate chips
16 ounces of semisweet baking chocolate, chopped (I used Baker's chocolate)

DIRECTIONS:
Place the chopped white chocolate in a small saucepan. Put 1/2 cup of water in the pan of a double boiler and place the double boiler over medium high heat. Once the water begins to simmer, place the saucepan of white chocolate on top and stir until the chocolate is fully melted. Remove the chocolate from heat and set aside.
Place the softened cream cheese, graham cracker crumbs, ground gingersnaps, orange zest, cinnamon, powdered sugar, and pumpkin in a large bowl. Once the chocolate has slightly cooled, stir in the chocolate. Use an electric hand mixer set on low to medium-low speed to incorporate all of the ingredients together. Mix until smooth. Gently fold in the chocolate chips. Cover the bowl with a lid and place in the fridge for several hours (I usually chill for at least 4 hours, sometimes overnight).
Line a couple of freezer-safe containers with parchment paper. Use a cookie dough scoop to scoop up the mixture and form into 1-inch to 1.5-inch balls. Cover the containers and chill in the freezer for several hours (I usually chill in freezer overnight).
When you are ready to dip the truffles, line a baking sheet with parchment paper. Place the semisweet baking chocolate in a medium saucepan. Put about 1/2 cup of water in a double boiler and set it over medium-high heat. Once the water begins to simmer, set the saucepan with the chocolate over the boiler. Stir chocolate frequently until it is fully melted. Turn the heat off of the stovetop but keep the saucepan with chocolate over the double boiler. Drop a couple of the frozen pumpkin balls into the chocolate and use a spoon to fully coat. Use the spoon to carefully transfer the coated truffles onto the lined baking sheet. Repeat until all of the truffles are coated with the chocolate. Put the baking sheet in the fridge to allow the truffles to harden. They will be ready to eat within 20 minutes or so. Yum!

Recipe Adapted from: Annie's Eats

NOTE: I originally made the truffles using white chocolate as the coating, which is totally delicious. However, I prefer the dark chocolate since the white chocolate coating is very sweet. I'm sure milk chocolate as a coating would taste pretty good too.