Saturday, September 17, 2005
Shameless Plug - Only 98 Shopping Days Left!
Chocolate Truffles
I just have to share this recipe from Watkins! Its for chocolate truffles and I know so many people who are chocoholics who would just looooooooove these!
Ingredients
6 oz/170 g semi-sweet chocolate4 oz/113 g cream cheese1-1/2 cups/375 mL powdered sugar1/2 tsp/2.5 mL Original Double-Strength Vanilla1 tsp/5 mL Watkins Extract of choice. Suggestions: Danish Pastry Extract, Hazelnut Extract, Irish Cream Extract, Vanilla Nut Extract, or Almond ExtractBaking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration
Cooking Directions
Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator.Makes approximately 3 dozen truffles. Try This:Use white chocolate in place of the semi-sweet and follow same directions. Or use white chocolate for dipping
The Holiday gift line Extract Assortment is featured now until the end of the year. It includes Anise, Irish Cream, Danish Pastry, Wintergreen, and Hazelnut flavours, 2 fl oz each. Also the Watkins tried and true Vanilla Extract and more than a dozen other year round flavours are always available. The orange, or cherry extracts would be nice for these truffles I think! Oooooooooh, how ‘bout Mango? Yummmmm!
Here’s another recipe, this time for Crystal Cut Candy, in case you were wondering what to do with the Anise and Wintergreen extracts. I think these would be cool to take to a Halloween party.
Ingredients
2 cups/500 mL sugar1/2 cup/125 mL light corn syrup1/2 cup/125 mL water Dash salt Few drops red food color or green food color(2 to 3 tsp/10 to 15 mL) Anise Extract— or Wintergreen Extract
Cooking Directions
Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook to hard-crack stage or 290°F/145°C on candy thermometer. Add food color and extract; allow to set for a few seconds before stirring. Mix well and pour into an 8 x 8 x 2-inch/20 x 20 x 5-cm pan that has been sprayed with Watkins Cooking Spray. Let stand a few minutes until slightly cooled and a film forms over the top. Mark candy into 3/4-inch/20-mm squares using spatula or pancake turner. (Because candy is cooler at edges, start marking at the outside and work toward the center.) Press a line across pan 3/4 inch/20 mm from edge. Be careful not to break film. Repeat around pan, intersecting lines at corners to form squares. If lines do not hold shape, candy is not cool enough. Retrace lines, pressing spatula deeper, but do not break film. When spatula can be pressed to bottom of pan on all lines, candy will be shaped into square puffs. Cool thoroughly and break into puffs. Store loosely covered in a cool, dry place. Makes approximately 100 candies.
In the US the Holiday Extracts set is $19.95 and in Canada its $27.95. I use them to flavour my SoyNilla protein drinks too for a bit of breakfast variety.
Check my website www.canuckinnc.com for more information. The Holiday Gift Line products tend to sell out by the beginning of December apparently, so you’d better get there fast!
/shameless plug ¶ 9:44 AM
I just have to share this recipe from Watkins! Its for chocolate truffles and I know so many people who are chocoholics who would just looooooooove these!
Ingredients
6 oz/170 g semi-sweet chocolate4 oz/113 g cream cheese1-1/2 cups/375 mL powdered sugar1/2 tsp/2.5 mL Original Double-Strength Vanilla1 tsp/5 mL Watkins Extract of choice. Suggestions: Danish Pastry Extract, Hazelnut Extract, Irish Cream Extract, Vanilla Nut Extract, or Almond ExtractBaking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration
Cooking Directions
Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator.Makes approximately 3 dozen truffles. Try This:Use white chocolate in place of the semi-sweet and follow same directions. Or use white chocolate for dipping
The Holiday gift line Extract Assortment is featured now until the end of the year. It includes Anise, Irish Cream, Danish Pastry, Wintergreen, and Hazelnut flavours, 2 fl oz each. Also the Watkins tried and true Vanilla Extract and more than a dozen other year round flavours are always available. The orange, or cherry extracts would be nice for these truffles I think! Oooooooooh, how ‘bout Mango? Yummmmm!
Here’s another recipe, this time for Crystal Cut Candy, in case you were wondering what to do with the Anise and Wintergreen extracts. I think these would be cool to take to a Halloween party.
Ingredients
2 cups/500 mL sugar1/2 cup/125 mL light corn syrup1/2 cup/125 mL water Dash salt Few drops red food color or green food color(2 to 3 tsp/10 to 15 mL) Anise Extract— or Wintergreen Extract
Cooking Directions
Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook to hard-crack stage or 290°F/145°C on candy thermometer. Add food color and extract; allow to set for a few seconds before stirring. Mix well and pour into an 8 x 8 x 2-inch/20 x 20 x 5-cm pan that has been sprayed with Watkins Cooking Spray. Let stand a few minutes until slightly cooled and a film forms over the top. Mark candy into 3/4-inch/20-mm squares using spatula or pancake turner. (Because candy is cooler at edges, start marking at the outside and work toward the center.) Press a line across pan 3/4 inch/20 mm from edge. Be careful not to break film. Repeat around pan, intersecting lines at corners to form squares. If lines do not hold shape, candy is not cool enough. Retrace lines, pressing spatula deeper, but do not break film. When spatula can be pressed to bottom of pan on all lines, candy will be shaped into square puffs. Cool thoroughly and break into puffs. Store loosely covered in a cool, dry place. Makes approximately 100 candies.
In the US the Holiday Extracts set is $19.95 and in Canada its $27.95. I use them to flavour my SoyNilla protein drinks too for a bit of breakfast variety.
Check my website www.canuckinnc.com for more information. The Holiday Gift Line products tend to sell out by the beginning of December apparently, so you’d better get there fast!
/shameless plug ¶ 9:44 AM
